Friday, April 28, 2017

Watermelon, Cucumber, and Burrata Salad



1 bag baby arugula
2 C. watermelon cubes or balls
½ English cucumber, sliced
1 grapefruit, peeled and segmented
1 ball of Burrata cheese
good quality olive oil
Balsamic glaze (or balsamic vinegar)
salt & pepper

Lay a bed of arugula on a platter. Remove ball of burrata from container and place on top of arugula. Arrange watermelon, cucumber and grapefruit pieces over arugula. Drizzle the salad with olive oil, balsamic glaze. Sprinkle with some kosher salt and fresh ground pepper over top.

No comments:

Post a Comment

40+ Chefs Speaking at Food on the Edge 2018

Take a look at the world class speakers line-up for this year\'s Food on the Edge symposium in Galway, Ireland. https://www.finedininglo...