Mixed Berry And Burrata Salad

This fresh and colorful salad combines sweet berries, creamy Burrata, and pickled shallots for a light, elegant dish perfect for any festive occasion.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

Pickled Shallot

¼ cup white wine vinegar

2 teaspoons granulated sugar

¼ teaspoon coarse kosher salt

1 small shallot, thinly sliced

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Dressing

1 tablespoon plus 1 teaspoon Dijon mustard

½ teaspoon coarse kosher salt

½ teaspoon cracked black pepper

¼ cup extra-virgin olive oil

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Salads

3 cups lightly packed baby arugula

2 cups lightly packed red dandelion greens

¼ cup lightly packed fresh mint leaves

½ English cucumber, thinly sliced

1 cup blueberries

1 cup blackberries

1 large ripe avocado, seeded, peeled and sliced

2 (8-ounce) containers Burrata cheese (2 large balls), drained and halved

Fresh dill blossoms, for garnish

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Directions

To pickle shallot, in a small saucepan, bring vinegar, sugar and ¼ teaspoon salt to a gentle simmer; simmer for 2 minutes. Stir in shallot slices; remove from heat and let stand for 30 minutes.
Drain shallot slices; reserve pickling liquid. Set shallot slices aside.
For dressing, in a small bowl, whisk together pickling liquid, Dijon mustard, ½ teaspoon salt and cracked pepper. Slowly whisk in olive oil until well combined.
For salad, in a large bowl, combine arugula, dandelion greens, mint, cucumber, blueberries and blackberries. Drizzle with half of the dressing; gently toss to coat.
To serve, on 4 salad plates, arrange salad greens mixture, pickled shallot, avocado slices and Burrata cheese. Garnish with dill blossoms, if desired. Serve with remaining dressing.