Burrata & Pear Recipe

Burrata & Pear Salad

1. 1

   Toast walnuts

   Preheat a small skillet over medium heat. Add the walnut halves and toast, stirring frequently, until fragrant and lightly browned, about 4–5 minutes. Transfer to a plate to cool so they don't continue cooking in the hot pan.

2. 2

   Prepare dressing

   In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons aged balsamic vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon honey, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, honey or lemon as desired.

3. 3

   Prepare pears

   Wash the pears. Halve each pear lengthwise, remove the core with a spoon or melon baller, and thinly slice each half into 6–8 slices. To prevent browning while assembling, you may toss the sliced pears briefly with a teaspoon of lemon juice (included in dressing) if desired.

4. 4

   Assemble greens

   Place 4 cups mixed baby greens in a large bowl. Add half of the prepared dressing (about 1/2 of the vinaigrette) and gently toss the greens to coat evenly. Taste; add more dressing if needed but avoid overdressing.

5. 5

   Plate salad

   Divide the dressed greens between 4 plates (or present on one large platter). Arrange pear slices over the greens in a fan pattern. Tear or gently place one burrata on each plate (one whole burrata per two servings if you prefer sharing: for this recipe place 1 burrata per serving as listed).

6. 6

   Finish & garnish

   Drizzle remaining dressing (or an additional tablespoon of olive oil and a light swirl of balsamic glaze) over the burrata and pears. Scatter the toasted walnuts and torn prosciutto pieces (if using) around the plate. Season each burrata with a small pinch of sea salt and a grind of black pepper. Garnish with fresh basil leaves and serve with crusty bread or crostini for tearing into the burrata.

7. 7

   Serving note

   Break the burrata open at the table so guests can enjoy the creamy center with pear, nuts and prosciutto. Best served immediately.