Asparagus Tomato Salad with Burrata Cheese and Pine Nuts

 

 

 

 

 

 

Ingredients:

1 bunch of fresh asparagus, trimmed

1 pint of cherry tomatoes, halved

1 ball of Burrata cheese

¼ cup of pine nuts

1 tbsp olive oil

1 tbsp balsamic vinegar

Salt and pepper to taste

Fresh basil leaves for garnish

 

Directions:

Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until tender but crisp. Drain and transfer to a bowl of ice water to stop the cooking process. Once cooled, drain and chop into 2-inch pieces.

In a large mixing bowl, combine the asparagus and halved cherry tomatoes.

Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown, then set aside to cool.

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.

Gently tear the Burrata cheese into pieces and place on top of the salad. Drizzle with the dressing.

Sprinkle with toasted pine nuts and garnish with fresh basil.

Serve immediately and enjoy a light, fresh, and creamy salad!