Happy Mother's Day to my mom, my mother-in-law and all the other mommas out there! If you're cooking dinner for your mom or going to a dinner where you want to bring a quick easy dish look no further! Or if you are just looking for light fresh salads as the weather has warmed up this recipe is perfect for you.
Burrata is having a moment. It is the trendiest of all the cheeses. (I can't believe that's a thing.) It's on the menu at just about every NYC restaurant and has made its way out to Ohio as well. They even have it at my local grocery store now. If you're not familiar with Burrata its a fresh Italian cow milk cheese made from cream and mozzarella. The outer shell is solid mozzarella which is what most people would think it was, however when you cut into it you find a soft gooey interior made from stracciatella and cream. It's AMAZING. This soft interior also makes it spread well on breads or toasts. It also works great in salad. Serve it as a whole in the center of the salad and cut into it with each bite.
Also in this salad you will find arugula which has a tart, bitter peppery flavor, grape tomatoes and crispy Prosciutto. Crispy Prosciutto is like crispy bacon but way better (in my opinion). It's super easy to make in the oven. Preheat to 350 and slice the Prosciutto thin. You can lay it out in strips on a baking sheet lined with parchment paper or roll (as pictured). In strips you can simply crumble over the salad. I like the aesthetic of these little rolls though. Pull you get more Prosciutto in each bite which is also a plus. Bake on parchment paper for about 15 minutes.
For the dressing I made a homemade balsamic vinaigrette but store bought works fine. For this version I threw together balsamic vinegar, brown sugar, dijon mustard, salt, pepper, garlic powder and olive oil. Add all ingredients except for oil to a salad dressing shaker and shake well. Then add in olive and shake well. And that's all! I also top this salad with fresh ground pepper. Enjoy!
- 4 cups arugula
- 1 cup grape tomatoes, halved
- 4 oz prosciutto
- fresh burrata
- balsamic vinaigrette store-bought or homemade (homemade: ¼ cup balsamic vinegar, 1 tbsp. brown sugar, 1 tsp. dijon mustard, ½ tsp. salt, ½ tsp. fresh ground pepper, ½ tsp. garlic powder, ¾ cup olive oil)
- fresh ground pepper, to top
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Slice prosciutto thin, roll up and place on parchment paper.
- Bake for 15 minutes or until it reaches desired crispiness. Allow to cool.
- Mix together arugula, grape tomatoes and prosciutto.
- Place burrata in center.
- Drizzle with balsamic vinaigrette. (Homemade: mix all ingredients except olive oil in a salad dressing shaker. Add olive oil and mix well.)
- Top with fresh ground pepper.
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