Burrata di Bufala, Salad of Peas and Broad Beans with Dried Apricots Recipe

Ingredients:

• 4 pieces of Burrata di Bufala
• 200g of Peas
• 200g of Broad Beans
• 50g of Dried Apricots
• 1 Lemon
• 4 tbsp of Olive Oil
• Salt and Pepper

Instructions:

1. Blanch the peas and broad beans in boiling water for 1-2 minutes, then drain and rinse under cold water. Set aside.
2. Dice the dried apricots and set aside.
3. In a small bowl, mix together the juice of one lemon with 4 tablespoons of olive oil. Season with salt and pepper to taste.
4. Arrange the Burrata pieces on a serving dish.
5. In a mixing bowl, combine the peas, broad beans, and diced apricots.
6. Pour the lemon and olive oil dressing over the salad mixture and toss to coat.
7. Spoon the salad over the Burrata on the serving dish.
8. Serve immediately.

Verdict:

The creaminess of the Burrata complements the sweet and tangy flavors of the salad perfectly. This dish is refreshing and light, making it a perfect appetizer for any occasion.

Serving Suggestions:

Serve this dish with a warm baguette or ciabatta bread to sop up the delicious lemon and olive oil dressing. It’s also best served with a glass of chilled white wine.