|Published:||Jun 12, 2013 9:15 AM EDT|
|Updated:||Jun 12, 2013 9:15 AM EDT|
Ingredients: 4-5 oz. wt. Heirloom tomatoes, 1-1/2" rough chops
1/2 ea. Roasted Mini red beets (assoc. rec. )
1/2 ea. Roasted Mini gold beets (assoc. rec.)
1 oz. fl. Lemon Pistachio vinaigrette (assoc. rec.) room temperature
1/2 oz. wt. Arugula
1/2 oz. wt. Pickled onion (assoc. rec.)
1 oz. wt. Whipped burrata quenelle 40 degree (assoc. rec.)
1/4 tsp. Balsamic reduction (assoc. rec.)
1.) Cut core out of the heirloom tomatoes and then cut into 1-1/2" rough chunks. Place 8 pieces in a bowl with the beets and toss well with the pistachio vinaigrette. Place the tomatoes and beets in the center of a medium chilled oval plate.
2.) Place the arugula into the mixing bowl and toss well with the remaining vinaigrette in the bowl. Place over the beets and tomatoes.
3.) Using 2 large spoons, make a quenelle with the burrata then set on the right side of the plate. Place the onions on the top of the salad. Drizzle salad and plate with the balsamic reduction as shown in the picture.