Burrata Cheese Salad
Rocket Salad – 25 grams
Plum Tomato Wedges – 1 pcs
Red Cherry Tomato Cut in half – 8 pcs
Yellow Cherry Tomato Cut in half – 8 pcs
Burrata Cheese – 1 pcs
Olive Oil – 1 tbsp
Honey – 2 tbs
Balsamic Vinegar – 200 ml
- For the Balsamic reduction, sauce stir 200ml balsamic vinegar and honey together in a small saucepan and place over high heat.
- Bring to boil, reduce the heat to low and simmer until the vinegar mixture has reduced to half. Set aside to cool.
- In a mixing bowl, add plum tomato wedges, red cherry tomato, yellow cherry tomato, salt & pepper and balsamic reduction sauce. In a clean bowl drizzle the rocket salad with olive oil salt and pepper.
- In a salad plate arrange the tomato mix assemble with rocket leaves topped with fresh burrata cheese. Sprinkle with salt and pepper and balsamic reduction sauce.
De Wetshof Nature in Concert Pinot Noir 2017