DLM Aged Balsamic Vinegar of Modena, for drizzling
4cups
arugula
4oz
burrata
Vera Jane's Extra-Virgin Olive Oil, for drizzling
Salt and pepper, to taste
INSTRUCTIONS
1
Preheat oven to 400°F. Line a lipped baking sheet with parchment paper.
2
In a bowl, toss the cut strawberries with sugar to taste. Drizzle with 1 to 2 tablespoons of vinegar; stir well. Place on prepared baking sheet in a single layer and roast in the oven for 20 to 30 minutes, stirring halfway through. Remove from oven and let cool.
3
In a large salad bowl, lightly dress arugula by tossing with a drizzle of olive oil and season to taste with salt and pepper. Place greens on a plate or platter and top with burrata and the cooled strawberries in their liquid. Finish with another drizzle of balsamic vinegar.
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Roasted Local Strawberry & Burrata Salad
PREP TIME10 mins
COOK TIME35 mins
SERVINGS4
INGREDIENTS
1cup
strawberries, washed, hulled, and quartered
1½Tbsp
sugar, or to taste
DLM Aged Balsamic Vinegar of Modena, for drizzling
4cups
arugula
4oz
burrata
Vera Jane's Extra-Virgin Olive Oil, for drizzling
Salt and pepper, to taste
INSTRUCTIONS
1
Preheat oven to 400°F. Line a lipped baking sheet with parchment paper.
2
In a bowl, toss the cut strawberries with sugar to taste. Drizzle with 1 to 2 tablespoons of vinegar; stir well. Place on prepared baking sheet in a single layer and roast in the oven for 20 to 30 minutes, stirring halfway through. Remove from oven and let cool.
3
In a large salad bowl, lightly dress arugula by tossing with a drizzle of olive oil and season to taste with salt and pepper. Place greens on a plate or platter and top with burrata and the cooled strawberries in their liquid. Finish with another drizzle of balsamic vinegar.
