Burrata salad with Prosciutto, melon, pears, and candied walnuts
Burrata is a delish soft, fresh cheese that is very similar to mozzarella- it has a comparable rind on the outside but is delicately soft on the inside. Once you cut open a Burrata ball the soft cheese slowly seeps out and pairs perfectly with heirloom tomatoes and seasonal fruit. Burrata salads pair wonderfully alongside wine and cheese boards or are a great way to impress your dinner guests if you serve them as a starter salad.
In this salad I decided to combine the traditional elements of a classic Italian melon and prosciutto salad with a contemporary twist incorporating the trending Burrata craze that has been so popular in restaurants over the past few years. I can't tell you how many "Beet & Burrata" salads I have seen on menus across the country. Beet and burrata is a great combination, but I always like to mix things up a bit. Feel free to put your own seasonal twist on this salad by swapping out the fruit in this recipe for seasonal fruit that is available in your area.
My favorite Burrata brand is BelGioioso which comes in packages of 4 ounce balls. I have seen them in most grocery stores. You can also find them on Amazon grocery! They also have Black Truffle Burrata balls which taste amazing as well.
I usually use Trader Joe's candied walnuts, however if you don't have a Trader Joe's near you there are a ton of different brands you could use. I've also used candied pecans which work just as well. You can chop the nuts up and sprinkle them on the salad or you can keep them whole.
Make sure you are using balsamic glaze and not balsamic vinegar. Balsamic glaze is a sweet, tangy syrup reduction of balsamic vinegar and is found near the salad dressings in more grocery stores. The cost of balsamic glaze varies from under $10 a bottle to over $30 a bottle depending on brand and age.
Whole Food's 365 Balsamic Glaze
Trader Joe's Balsamic Glaze
Flavored Balsamic Glazes
What's your favorite type of burrata salad?
Tell us in the comments below!
Crab cake bites are always a hit on restaurant menus and are a sophisticated addition to cocktail parties at home. I love pairing crab cakes with an unoaked white wine like Sauvignon Blanc, Pinot Grigio, or a coastal climate white like Vermentino.
This crab cake recipe adds a fresh, colorful, and spicy Southwestern spin with the addition of the grilled corn salsa and drizzle of smoky chipotle crema. We prefer to use the air fryer method of cooking to save on cooking time and get a crispier crab cake but the pan-fried method works just as well. We give this a low mess level and a medium patience level because you will need to get your hands dirty when forming the patties which can take a bit of time to mold into the right shape.
To save extra time, we use the frozen roasted corn from Trader Joes for the salsa. While you can use premade chipotle aioli or mayonnaise, making chipotle crema from scratch tastes so good and you will have enough left over to use for other dishes!