Burrata and Beet Salad
Burrata and Beet Salad
Directions
- On a chilled plate place ¼ lb. of burrata cheese in the center.
- Arrange a portion the beets around the cheese followed by the blistered tomatoes.
- Drizzle extra virgin olive oil over the top of vegetables and burrata.
- Streak the balsamic glaze across the vegetables then sprinkle chiffonade of basil over the top and serve.
Ingredients
- 1 lb Peak Fresh Produce® beets, peeled, roasted and sliced
- 2 cups Peak Fresh Produce® Tomato(es), Cherry, blistered
- 2 lbs Piancone® Burrata Cheese
- 1/2 cup Piancone® Extra Virgin Olive Oil Unfiltered
- 4 tbsp Piancone® Balsamic Glaze
- 4 tbsp Peak Fresh Produce® Basil, chiffonade
- 1/2 tsp Magellan® sea salt
- 1/2 tsp Magellan® Black Pepper, ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
