Burrata Salad with Avocado, Basil, Heirloom Tomato, and Honey Balsamic Dressing
Scaled Servings: 6 Originally: 6
- 6 ounces spring mix
- 1 cup grape tomato, heirloom
- 1/2 cup basil, fresh
- 1 avocado, ripe
- 8 ounces burrata cheese, small balls 2 oz each
- 1/2 cup green onion, sliced
- 6 ounces balsamic salad dressing, Honey
- For the Homemade Croutons
- 4 cups ciabatta, or sourdough bread
- 1/4 cup olive oil
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
Directions:
- Make the Croutons
- Preheat oven to 350 degrees F.
- Cut French bread into ½ to 1“ cubes (about half a loaf of French bread), or tear it into bite-size pieces for a more rustic look.
- Drizzle with olive oil, stir to combine.
- Combine sea salt and garlic powder in a small bowl.
- Sprinkle half the salt mixture over the oiled bread and stir. Then, sprinkle the remaining salt mixture and stir until evenly distributed.
- Spread the seasoned bread cubes in one layer on a greased baking sheet.
- Bake 8-10 minutes, stirring once halfway through, until the bread is toasted but still slightly soft (or longer if you prefer crunchier croutons)
- Place spring mix on plates.
- Arrange tomatoes and burrata cheese on top of the spring mix.
- Add croutons, green onions, fresh basil and avocado.
- Sprinkle sea salt and fresh black pepper on top of each burrata cheese round.
- Drizzle with your desired amount of dressing, or serve dressing on the side.
- Serve immediately.
Honey Balsamic Vinaigrette
Scaled Servings: 30 Originally: 30
- 3/4 cup(s) balsamic vinegar
- 2 tablespoons onion powder
- 4 1/2 teaspoon(s)s soy sauce, gluten-free if needed
- 1/4 cup(s) honey, plus
- 1 teaspoon(s) honey
- 4 1/2 teaspoon(s)s sugar
- 3 smalls garlic clove
- 1/2 teaspoon(s) red pepper flakes
- 3/4 cup(s) vegetable oil
- 1/4 cup(s) olive oil
- 1 teaspoon dijon mustard, smooth, not stoneground
Directions:
- Place the oils into the blender. Add the vinegar, onion powder, gluten-free soy sauce, honey, sugar, garlic, and red pepper flakes.
- Place lid on the blender. Puree on high for two minutes on high.
- Pour into an small pitcher or squeeze bottle.
