Adapted from Queen Sashy—Serves 4
- 6 ozs thinly sliced radish (paper thin is best)
6 ozs asparagus (tips removed) shave the stalks
4 ozs Burrata
4-5 TB EVOO (Extra Virgin Olive Oil)
1 TB white balsamic vinegar
1 TB lime juice
1/2 tsp lime zest
Salt & Pepper
Combine the vinegar, lime juice and lime zest in a small bowl and slowly mix in the olive oil until well blended. Season with S&P. Arrange radish and shaved asparagus on a plate top with Burrata and vinaigrette.
Note: this is a simple salad and can be made with out the Burrata, however the creamy goo- ey-ness of this cheese does add an unbelievable dimension to this delicious dish!