SPRING IN A BOWL

Serves: 4

Print

With ImageWithout Image

SPRING IN A BOWL

Ready in: 30 MinTotal time: 30 Min

A salad made up of the best of Spring produce, topped with creamy Burrata cheese…The season’s best at its finest.

Ingredients

• 1 bunch of fresh asparagus, sliced thinly on the bias
• 4 red radishes, cleaned and thinly sliced
• 1 ear fresh white or yellow corn, kernels cut from the cob
• 1 small fennel bulb, cleaned and thinly shaved
• 1 handful of wild arugula
• 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 small shallot, minced
• 2 tablespoons champagne wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 cup extra virgin olive oil
• Salt & freshly ground pepper
• One 4-ounce balls of burrata cheese
• Truffle Oil for drizzling

Instructions

1. In a large salad bowl, combine the asparagus, radishes, corn, fennel, arugula, mint and parsley.
2. In a small Mason jar, combine the vinegar, Dijon, honey, and olive oil. Season with salt and pepper. Place the lid on the jar and tighten it. Shake until well blended.
3. Toss the vinaigrette with the vegetables. Spread the salad on a platter. Cut the burrata into 4 pieces. Arrange on top of the vegetable salad. Garnish with truffle oil and serve.

Did you make this recipe?

Tag @chefjamiegwen on instagram and hashtag it # chefjamiegwen