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.