Proscuitto And Burrata Panzanella (gfo, Vego) Recipe
Burrata, house cut proscuitto, stone fruit vinaigrette, red onion, pomegranate, farm greens, house made focaccia croutons- vegetarian option with no proscuitto
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Ingredients
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Salad Ingredients
Vinaigrette Ingredients
Method
Salad Preparation
- 1
Preheat the oven to 375°F (190°C).
- 2
Cut the focaccia bread into bite-sized cubes.
- 3
On a baking sheet, toss the focaccia cubes with olive oil, salt, and black pepper. Bake in the preheated oven for about 10-12 minutes, or until golden and crispy.
- 4
While the croutons are baking, slice the red onion thinly.
- 5
In a large salad bowl, combine the mixed farm greens, sliced red onion, pomegranate seeds, and burrata cheese.
- 6
If using prosciutto, tear it into smaller pieces and add it to the salad bowl once the croutons are ready.
Vinaigrette Preparation
- 7
Make the Stone Fruit Vinaigrette
In a blender, combine the stone fruit, red wine vinegar, honey, dijon mustard, salt, and black pepper. Blend until smooth.
- 8
Taste and adjust seasoning if necessary.
Assembly
- 9
Once the croutons are done, add them to the salad bowl.
- 10
Drizzle the stone fruit vinaigrette over the salad and toss gently to combine all ingredients.
- 11
Serve immediately and enjoy your Prosciutto and Burrata Panzanella!