Recipe Servings: 4 servings
Recipe Preparation Time: 10 minutes
Recipe Cook Time: 40 minutes
6 oz arugula
4 large heirloom tomatoes, cut in wedges
12 baby beets
2 oz prosciutto
2 large balls of burrata, cut in half to make 4 halves
1/4 cup Lucini® extra virgin olive oil
1/4 cup Lucini® 10-Year Gran Riserva Balsamic
2 tsp course sea salt
Heat the oven to 400°F. Wrap each beet loosely in a piece of tin foil and place the wrapped beets on a baking sheet and roast for 30-40 minutes. Let the beets cool enough to handle and then use a paper towel to rub the skin of each beet away. Cut the beets in half and set aside.
Heat a nonstick pan over medium high heat. Place the prosciutto in the hot pan for 15-20 seconds, or until crisp. Set aside.
Meanwhile, in a small sauce pan, bring the balsamic vinegar to boil. Stirring constantly, cook the vinegar until reduced by half. Remove from the heat and set aside.
To assemble the salad: Divide arugula, tomatoes and beets equally onto 4 plates. Place a piece of burrata on top of each salad with the prosciutto pieces. Drizzle each salad with extra virgin olive oil and balsamic and sprinkle with sea salt.
Celebrate the abundance of glorious summer heirloom tomatoes with this colorful salad by Chef Julie Frans. A delectable combination of roasted beets, fresh, juicy heirloom tomatoes, creamy burrata, crispy proscuitto and grassy LUCINI extra virgin olive oil, this mouth-watering salad is a best-seller at Chef Frans' hit Miami Beach restaurant, Essensia.