WARM BURRATA SALAD RECIPES

Steps:

• Use a small serrated knife to slice the tomatoes thinly, then layer on a platter.
• If the tomatoes have been in the fridge, do this at least 20 minutes before you want to eat to let them come up to room temperature.
• Sprinkle with sea salt.
• Heat the olive oil in a small pan over a gentle heat.
• Add the shallot and cook until softened.
• Remove from the heat and add the ‘nduja, whisking together. Whisk in the vinegar and sugar.
• Tear the burrata over the tomatoes. Spoon over the dressing, then top with basil leaves.
• Eat with crusty bread, if you like.

Steps:

• Whisk together the olive oil, maple syrup apple cider vinegar and diced shallot. Season the vinaigrette with salt and pepper, to taste, and whisk again until the vinaigrette is well mixed. Cover + refrigerate the vinaigrette until ready to serve the salad.
• In a large bowl combine the arugula, sliced apple and burrata chunks. Drizzle on half of the maple vinaigrette and toss the salad. Let the salad sit for 5 minutes before serving, drizzle with more maple vinaigrette if desired. This salad goes perfect with a side of warm crusty bread!