Prosciutto & Burrata Salad

Simple ingredients make up this perfect Italian Salad

AuthorSara Bojarski Prep Time: 0:10:00
Total Time: 0:10:00
Serving Size: Serves 4 Ingredients
  • 1/4 Cup Cava Wine Vinegar (or Champagne Vinegar)
  • 1 1/2 tsps Spicy Brown Mustard
  • 1 Teaspoon Garlic (minced)
  • 1 Egg Yolk (from a large egg)
  • 1/2 Teaspoon Truffle Oil
  • 1/2 Cup Extra Virgin Olive Oil
  • 10 oz Mixed Greens (Arugula, Spinach, Romaine, Red Lettuce)
  • 1/2 Teaspoon Black Pepper
  • 1/4 Teaspoon Salt
  • 1/2 Pound Prosciutto San Daniele (sliced thin)
  • 8 oz Burrata (2 balls - sliced in half)
  • 1/2 Cup Scallions (sliced thin on a bias)
  • To make the vinaigrette: combine your vinegar, mustard, garlic, and egg yolk in a medium sized bowl. Whisk together. Once mixed, slowly whisk in your truffle oil and olive oil to create an emulsified liquid. Season with the salt and pepper.
  • To assemble the salad: Place all of your lettuce (washed and dried) and scallions in a large bowl. Add your vinaigrette from step 1 and toss to combine. Divide up the salad onto 4 plates. Top with Prosciutto and add 1 half of the burrata cheese to each salad. Serve immediately with fresh cracked pepper.