You may have recently noticed burrata popping up on every restaurant appetizer menu in town. It is, in fact, having a moment. If you aren’t familiar with the cheese of the season, burrata is the close cousin of fresh Mozzarella - filled with luscious cream. When sliced open, the cold cream pours out into a generous, saucy mess. It is decadent and delicious, meant to be sopped up with fluffy, crusty bread or dropped onto perfectly toasted crostini.
Here, the burrata has been prepared as part of a flavorful blackberry and arugula salad, topped with crushed pistachios and fresh pieces of your new favorite cheese. The best part? The greens are tossed in a scratch-made vinaigrette: the only dressing recipe you need to bring all of your salads to life.
For the best rendition of the vinaigrette, this recipe calls for high quality, local olive oil and balsamic vinegars from A Bit of Taste - Snohomish Olive Oil Company. The quality of these products makes a noticeable difference in the depth of flavor of your dressing! The benefit of mastering this go-to recipe? Playing with the vast assortment of olive oils and vinegar flavors available to create seasonal dressings throughout the year. Visit the tasting room at A Bit of Taste - Snohomish Olive Oil Company to sample everything from aged vinegars to truffle oils and learn from their knowledgeable team. They are always available to answer your tasting questions and suggest pairings for all kinds of delectable vinaigrette possibilities.
Lastly, be sure to taste as you go! Adjust salt, vinegar, and pepper ratios, add your favorite herbs and spices to make this your own. Play with the base recipe to delight your senses and create something you truly enjoy.
Blackberry Burrata Salad
Serves: 4
Ingredients:
4 heaping cups rocket (arugula) or spring greens
Fresh blackberries (try seedless if you can find them)
¼ cup Vinaigrette (see dressing recipe below!)
1 round or 4 ounces burrata
½ cup crushed pistachios, roasted & salted
4 slices Italian prosciutto, roughly chopped (optional)
Instructions:
- Thoroughly rinse and dry your greens and blackberries. Remember, if the produce is still wet, the vinaigrette won’t properly cling to the salad.
- Chill your produce while you prepare the vinaigrette (recipe below).
- Coarsely chop or pound your pistachios with a mortar and pestle or place them in a plastic bag and beat with a wooden spoon. There will be fine bits and larger pieces, adding some texture and variety to the salad.
- Toss the greens with your vinaigrette in a large mixing bowl. Move to your platter, creating a layer of greens as the base for your salad.
- Assemble the salad! Pull your burrata into rustic, imperfect pieces and place evenly. Next, place your blackberries throughout, evenly distributed. Finish with sprinkles of the crushed pistachios to your liking.
- Serve with crusty sourdough bread or perfectly toasted crostini.
- If you prefer to enjoy burrata as an appetizer, assemble tiny toasts or crostini with a dabble of your vinaigrette, a few arugula leaves, burrata, a blackberry, and perhaps a small slice of prosciutto. It’s absolutely delicious this way as well.
Vinaigrette Recipe
Yields: ⅔ cup Dressing | Prep Time: 10 minutes
Ingredients:
1 tablespoon finely diced shallot or red onion
1 tablespoon high quality champagne vinegar
⅛ cup high quality balsamic vinegar, such as Denissimo Aged Balsamic from A Bit of Taste - Snohomish Olive Oil Company
¼ cup high quality olive oil, such as Coratina EVOO from A Bit of Taste - Snohomish Olive Oil Company
1 teaspoon Dijon mustard, grainy or smooth based on preference
¼ teaspoon Kosher salt, such as Flori & Salt.
Pinch of freshly ground black pepper, or to taste
Instructions:
- Finely dice your shallot and add 1 tablespoon to a small bowl. Add the champagne vinegar. Let sit for 5 minutes. The vinegar will neutralize some of the pungency of the shallot.
- Add the shallot-champagne vinegar mixture to a small mixing bowl and whisk-in the Denissimo Aged Balsamic.
- Mix in the Dijon mustard, salt, and pepper.
- Slowly pour the olive oil into the mixture, whisking as you pour.
- The vinaigrette should be homogenous and rich, ready to dress your greens, be gently drizzled atop crostini, and dipped into by a rustic sourdough bread.
If you love this recipe, find more seasonal and hospitality-focused recipes at thehostnotes.com or follow along @thehostnotes on Instagram and Pinterest.
This recipe is a collaboration between Amber Schultheis with The Host Notes and Debe Franz with A Bit of Taste located at 1301 First St, Snohomish. Stop by and visit Debe, she is always happy to share her love of olive oil and all it's health benefits.