you may remember i mentioned yesterday that my mom was visiting me this week. she came in last night, after the flight from hell, and today we're off to conquer the city. statue of liberty, met, chinatown, that old story. a long walk across a bridge. empire state, you won't know what hit ya.
but before we go, a breakfast of burrata and balsamic-drizzled nectarines. did you know we haven't had a salad recipe on this blog in months? that seems a little bizarre, seeing as salad is my favorite thing to eat - bar none. this one is so bright and creamy, with those fantastic juicy june nectarines. it's really not much of a recipe but bear with me, it's worth it all the same.
burrata. have you tried burrata yet? it's like fresh mozzarella's more passionate cousin - richer, fuller - busting at the seams with dense cream. burrata is a fresh cheese originating from italy and made with cow's milk. the outer shell is made from fresh mozzarella while the inside is a dense cream. when you slice into it, the cream explodes from the center, running and forming a dressing of its' own. i obsess over burrata. dream about it. it goes perfectly here, cutting the rich sweet acidity of the balsamic reduction.
1 nectarine, sliced
1 ball of burrata, cut in quarters
4 leaves butter or leaf lettuce, torn
1 oz basil leaves, torn
1 slice of proscuitto, torn
1/4 tsp anchovy paste
2 oz balsamic vinegar
1 oz extra virgin olive oil
pinch sea salt and black pepper
in a small saucepan, combine anchovy paste and balsamic. reduce by half or until mixture glazes the back of a spoon, this is called nappe in school.
arrange lettuce, fruit, burrata, and proscuitto evenly on plate. drizzle with oil and vinegar mixture. sprinkle salt and pepper as desired. serve.