Prosciutto Strawberry Burrata Salad
This Prosciutto Strawberry Burrata Salad is the perfect balance of sweet, salty, and creamy. Fresh strawberries add a fruity brightness, the burrata melts in your mouth, and the prosciutto brings a savory depth. Topped with a delicate balsamic maple dressing, it’s an elegant summer salad that works beautifully as a light lunch or a stunning appetizer for a special occasion.
INGREDIENTS
- Balsamic Maple Dressing
- 1/3 cup balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
- Prosciutto Strawberry Burrata Salad
- 2 cups fresh strawberries, hulled and sliced
- 6 cups spring greens mix
- prosciutto
- 1 medium avocado,
- 1/4 cup sliced almonds, toasted
- 1/4 cup fresh basil leaves, torn
- 1 ball burrata, patted dry
- Salt and pepper to taste
Instructions
Balsamic Maple Dressing
In a large shallow bowl, whisk balsamic, maple syrup, and mustard until smooth. Slowly drizzle in olive oil, whisking constantly until dressing is smooth. Season with salt and pepper to taste.
Prosciutto Strawberry Burrata Salad
Toss strawberries into bowl with balsamic dressing until evenly coated. Allow to marinate 20 minutes while you prep the rest of the salad.
Place spring greens in a large serving bowl and arrange prosciutto, avocado, toasted almonds, and basil. Tear burrata into pieces and arrange on top. Season burrata with a little salt and freshly-ground pepper.
Spoon marinated strawberries and balsamic dressing over top of salad and serve immediately.
In a large shallow bowl, whisk balsamic, maple syrup, and mustard until smooth. Slowly drizzle in olive oil, whisking constantly until dressing is smooth. Season with salt and pepper to taste.
Prosciutto Strawberry Burrata Salad
Toss strawberries into bowl with balsamic dressing until evenly coated. Allow to marinate 20 minutes while you prep the rest of the salad.
Place spring greens in a large serving bowl and arrange prosciutto, avocado, toasted almonds, and basil. Tear burrata into pieces and arrange on top. Season burrata with a little salt and freshly-ground pepper.
Spoon marinated strawberries and balsamic dressing over top of salad and serve immediately.
Enyoj!!