Burrata Recipe
mixed greens, shaved fennel, grapefruit & orange supremes, green olives, grilled asparagus, tarragon vinaigrette
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Ingredients
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Salad
Tarragon Vinaigrette
Finish / Garnish
Method
Tarragon Vinaigrette
Make the dressing
In a small bowl or jar, combine white wine vinegar, lemon juice, Dijon mustard, honey, and minced shallot. Whisk or shake to blend. Slowly stream in the 6 tbs extra-virgin olive oil while whisking continuously until emulsified. Stir in chopped fresh tarragon, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust acidity or seasoning as needed. Set aside at room temperature for flavors to meld (10–15 minutes).
Asparagus & Fruit Prep
Blanch and grill asparagus
Bring a pot of salted water to a rolling boil. Add trimmed asparagus spears and blanch for 1 minute until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking; drain and pat dry. Heat a grill pan or skillet over medium-high heat with a light brush of oil. Season asparagus with a pinch of sea salt and pepper. Grill the spears 2–3 minutes per side (or until char marks appear and spears are tender-crisp). Remove and keep warm.
Supreme citrus
Using a sharp paring knife, remove the peel and pith from grapefruit and orange. Working over a bowl to catch juices, cut along membranes to free each segment (supremes). Reserve any collected juice for the dressing if desired (add up to 1 tsp to vinaigrette). Keep segments chilled until assembly.
Salad Assembly
Place mixed greens in a large bowl. Add shaved fennel, halved green olives, and the citrus supremes. Spoon about half of the tarragon vinaigrette over the salad and gently toss to coat—use more or less dressing to taste.
Divide the dressed salad onto two plates (servings). Arrange 6 grilled asparagus spears across each plate. Place one burrata on each salad, gently scoring the top of the burrata so the creamy interior will be revealed when cut.
Drizzle each burrata with the reserved 1 tbs extra-virgin olive oil and a little of the remaining vinaigrette around the plate. Sprinkle the salads with the 1 tsp sea salt and 1 tsp freshly ground black pepper, adjusted to taste.
Garnish with microgreens or tarragon sprigs if using. Serve immediately so burrata is at cool-room temperature and citrus / asparagus are fresh.