mini san marzano & burrata sundae
Author: Chef D. Brown
Yields: 4 salads
Ingredients
- 2 lb Village Farms heavenly villagio marzano® tomatoes
- 1 lb Burrata cheese (2 8oz balls, ideally)
- ¼ cup Extra virgin olive oil
- 1 cup Artichoke hearts
- ¼ cup Fresh mint
- ½ cup Fresh basil
- 1 tbsp Balsamic reduction
- ½ tsp Black pepper
- ¼ tsp Sea salt
- ¼ tsp Sea salt – coarse Fleur de Sel
Instructions
- Cut mini san marzano tomatoes into quarters lengthwise; reserve.
- Cut artichoke into ¼˝-thick slices lengthwise; reserve.
- Toss artichokes and mini san marzano tomatoes with ½ of the olive oil. Season with salt and pepper.
- Place mini san marzano tomatoes and artichokes in bowl or sundae cup.
- Cut each burrata ball into halves. Lay each one in the middle of the salad, cut side up.
- Drizzle salad with remainder of olive oil, balsamic reduction, and coarse Fleur de Sel.
balsamic reduction
Author: Chef D. Brown
Ingredients
- 1 cup Balsamic vinegar
- ¼ cup Brown sugar
Instructions
- Place balsamic and sugar in a heavy bottomed pot.
- Simmer at low heat (very low rolling boil) for 15–20 minutes (or until it’s reduced to 50% of original volume).
- Remove from heat and cool.