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Burrata Salad with Balsamic Glaze

Burrata Salad with Balsamic Glaze for a Fresh Spring Feast

Enjoy a vibrant Burrata Salad with Balsamic Glaze, featuring creamy burrata, prosciutto, asparagus, and blackberries, perfect for spring.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Burrata or mozzarella if preferred
  • 1 cup Cherry Tomatoes halved
  • 1 cup Asparagus shaved into ribbons
  • 3 cups Arugula
  • 4 slices Prosciutto thinly sliced
  • 1 cup Blackberries or blueberries, raspberries
  • 1/4 cup Pepitas or chopped nuts
  • 2 tbsp Olive Oil extra virgin recommended
For the Balsamic Glaze
  • 1 cup White Balsamic Vinegar to be simmered

Equipment

  • Small saucepan
  • large bowl
  • vegetable peeler

Method
 

Step-by-Step Instructions
  1. Pour 1 cup of white balsamic vinegar into a small saucepan over medium-low heat. Simmer for 12–15 minutes until thickened.
  2. Slice 1 cup of cherry tomatoes in half and shave fresh asparagus into long ribbons.
  3. Toss 3 cups of arugula with olive oil and a few tablespoons of cooled balsamic glaze in a bowl.
  4. Spread the arugula mixture on a serving plate and add the burrata in the center.
  5. Arrange shaved asparagus, prosciutto roses, halved cherry tomatoes, and blackberries around the burrata.
  6. Sprinkle pepitas over the salad and drizzle with remaining balsamic glaze before serving.

Nutrition

Serving: 1servingCalories: 330kcalCarbohydrates: 12gProtein: 9gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gCholesterol: 15mgSodium: 500mgPotassium: 350mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days; keep balsamic glaze separate for freshness.

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