Truffled Plum and Burrata Salad
this truffled plum & burrata salad has in-season plums and corn providing sweetness and texture with the creamy burrata, earthy-broiled asparagus, herbaceous torn mint and basil, as well as a simple spicy truffle honey drizzle.
Ingredients
- one bunch thick asparagus sliced in ¼ inches on the bias
- 1 teaspoon extra virgin olive oil
- 1 tablespoon fresh garlic minced
- pink himalayan and fresh-cracked black pepper to sprinkle
- 2 cobs of corn shucked
- 2 medium plums sliced in ¼ inch thick wedges
- a handful of fresh basil and mint leaves torn whole
- 1 8 oz ball fresh burrata
- truffle oil to generously drizzle
- honey to generously drizzle
- 1 flaked sea salt to sprinkle
- crushed chile flakes to sprinkle
- dried lavender to sprinkle
Instructions
- on a parchment-lined sheet pan, toss sliced asparagus with 1 tablespoon olive oil, minced fresh garlic and a sprinkling of salt and pepper. broil for 7-8 minutes, watching closely and tossing once midway through. let cool.
- meanwhile, char or grill your corn cobs on an open flame until lightly blackened, 1-2 minutes per side. let cool then cut off the cob.
- assemble your salad- begin by arranging plum slices on a platter in a circular pattern. add groupings of broiled asparagus, then grilled corn on the cob, followed by fresh basil and mint leaves.
- delicately add your ball of fresh burrata to the center of the serving plate- drizzle the cheese and salad with truffle oil, honey, flaked sea salt, crushed chile flakes and dried lavender. serve at room temperature.