Ingredients:
- 1 large ball of fresh burrata cheese
- 4 cups mixed greens (like arugula, spinach, and red leaf lettuce)
- 1 cup fresh raspberries
- ½ cup cherry tomatoes, halved
- ¼ cup Lemon Premium Olive Oil
- 2 tablespoons Pomegranate Dark Balsamic Vinegar
- Sea salt and freshly cracked black pepper to taste
- Shaved Parmesan cheese for garnish
- Fresh basil or microgreens for garnish
Instructions:
- Begin by preparing the salad base. On a large platter or in a serving bowl, spread the mixed greens evenly.
- Scatter the fresh raspberries and cherry tomato halves over the greens.
- Carefully place the burrata ball in the center of the salad.
- In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar until well combined. If you prefer a sweeter dressing, you can add a teaspoon of Franklin Raw Honey.
- Drizzle the balsamic dressing over the salad, ensuring to pour some directly over the burrata.
- Season the salad with a pinch of sea salt and freshly cracked black pepper.
- Garnish with shaved Parmesan cheese and fresh basil or microgreens for a pop of color and added flavor.
- Serve immediately, allowing guests to break into the creamy burrata so that its rich texture blends with the crisp salad and the tangy-sweet drizzle.