BelGioioso Spring Burrata Salad

Up to date: Feb. 25, 2023

BelGioioso Spring Burrata Salad Recipe photograph by Style of Residence

Substances

• 1 cup farro, rinsed
• 3 tablespoons white balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarsely floor pepper
• 1/2 cup olive or walnut oil
• 4 ounces thinly sliced prosciutto, lower into skinny strips
• 2 packages (5 ounces every) spring combine salad greens
• 2 medium nectarines, thinly sliced
• 2 cups halved recent strawberries
• 16 ounces BelGioioso® burrata cheese
• 1/4 cup chopped hazelnuts or walnuts, toasted
• 3 tablespoons minced chives
• Grated Parmesan cheese, optionally available

Instructions

1. Place farro in a big saucepan; add water to cowl. Carry to a boil. Cut back warmth; cook dinner, coated till tender, 25-Half-hour.
2. In the meantime, for dressing, whisk collectively subsequent 5 components. Steadily whisk in oil till blended; put aside. In a small nonstick skillet, cook dinner prosciutto over medium warmth for till crisp, 8-10 minutes, stirring steadily; put aside.
3. In a big bowl, toss farro and spring combine with 1/2 cup dressing; prepare on serving platter. In the identical bowl, toss nectarines with 1 tablespoon dressing; prepare on platter. Toss strawberries with 1 tablespoon dressing, prepare on platter. Reduce burrata into quarters, prepare on platter. Sprinkle with hazelnuts, chives, prosciutto and Parmesan, if desired. Drizzle with remaining French dressing.

Vitamin Information

3/4 cup: 318 energy, 20g fats (7g saturated fats), 35mg ldl cholesterol, 372mg sodium, 21g carbohydrate (6g sugars, 4g fiber), 13g protein.