monday {menu}

     

TOMATO POMEGRANATE 

BURRATA SALAD

    INgredients

• 8 ounces burrata cheese, torn
• 2-3 tablespoons fig jam
• 4 ounces cherry tomatoes, halved
• ¼ cup pomegranate arils
• 2 tablespoons sliced almonds, toasted
• 2 tablespoons roasted pepitas
• 1 tablespoon fresh dill, roughly chopped
• ½ cup mixed baby spring greens
• ½ cup microgreens
• Extra virgin olive oil, for drizzling
• Finishing salt
• Fresh ground black pepper
• Toasted baguette, for serving

INSTRUCTIONS

1. Plate spring greens, microgreens, tomatoes, almonds, pepitas, and pomegranate. Top with burrata.
2. Spoon fig jam on top of burrata. Drizzle with olive oil.
3. Sprinkle with fresh dill, ground black pepper and garnish with finishing salt. Serve with toasted baguette as desired.