Truffle Fruit & Nut Burrata Salad
Ingredients:
- 15g unsalted butter
- 2 tbsp caster sugar
- 50g whole pecans
- 2 ripe nectarines
- Extra Virgin Olive oil
-2 tbsp balsamic glaze
- 1 x ball of burrata
- Mixed Leaves
- Basil Leaves
- Pinch of chilli flakes
Directions:
-Slice your ripe nectarines into segments and put to one side
- In a pan, heat your butter and when melted, add your sugar and mix and then add your pecans before giving everything a good mix and allow to cook for 3-4 minutes whilst constantly mixing. Remove from the pan and put to one side to cool. Once cool, give them a rough chop
- In a new pan, drizzle some olive oil and once hot, add your nectarines flesh side down, cook for 2-4 minutes until lightly caramelised on each side and then leave to cool
-To plate, add your leaves and some roughly torn basil and place your burrata in the centre. Place your charred nectarines and shower your toasted pecans and season with the salt and chilli flakes.
- For the dressing, ass your balsamic glaze, 1 tbsp of Truffle Honey and 2 tbsp of Truffle Oil and give everything a good mix. Drizzle your salad with your truffle dressing and tuck in. This one is a winner with a real combo of flavour and texture
Experience a true revelation of flavours with our Truffle Fruit, Nut and Burrata salad combo. This exquisite salad combines juicy, ripe nectarines with the richness of toasted pecans and the creaminess of burrata cheese. The crowning touch is a drizzle of truffle-infused honey and balsamic dressing, infusing each bite with a hint of earthy luxury. Indulge in the perfect balance of sweet, savoury, and nutty flavours, creating a salad that is both refreshing and decadent. View Recipe Videos
- 15g unsalted butter
- 2 tbsp caster sugar
- 50g whole pecans
- 2 ripe nectarines
- Extra Virgin Olive oil
-2 tbsp balsamic glaze
- 1 x ball of burrata
- Mixed Leaves
- Basil Leaves
- Pinch of chilli flakes
Directions:
-Slice your ripe nectarines into segments and put to one side
- In a pan, heat your butter and when melted, add your sugar and mix and then add your pecans before giving everything a good mix and allow to cook for 3-4 minutes whilst constantly mixing. Remove from the pan and put to one side to cool. Once cool, give them a rough chop
- In a new pan, drizzle some olive oil and once hot, add your nectarines flesh side down, cook for 2-4 minutes until lightly caramelised on each side and then leave to cool
-To plate, add your leaves and some roughly torn basil and place your burrata in the centre. Place your charred nectarines and shower your toasted pecans and season with the salt and chilli flakes.
- For the dressing, ass your balsamic glaze, 1 tbsp of Truffle Honey and 2 tbsp of Truffle Oil and give everything a good mix. Drizzle your salad with your truffle dressing and tuck in. This one is a winner with a real combo of flavour and texture
