Grilled Plums, Burrata, Baby Arugula, Shaved Almonds, and Vanilla-Honey Vinaigrette with Reduced Balsamic
Prep Time: 10 mins Cook Time: 25 mins Serves: 2
For the uninitiated, burrata is a cream filled mozzarella cheese. Burrata is a wonderful, fresh ingredient on it’s own, that is exceptional with just some bread and a drizzle of olive oil and salt. In this salad though, it really stands out with it’s heavenly texture and indulgent creaminess. To serve; slice each piece in half, exposing the filling. Gently turn each half inside out and plate. Serving the cheese this way will enable you to cut it with a fork without chasing it all over the plate.
I make a version of this salad in mid to late summer with peaches. Since it is still April though I used red plums, which are an excellent substitute. Make sure to heat the grill for at least ten minutes before starting your plums and to clean the grill well with an oiled cloth. This will ensure high heat and a clean surface so you get proper caramelization on the fruit.
Reduced balsamic is possibly my favorite condiment. It’s great on everything from salads to ice cream. And it’s simple to make. Simply simmer balsamic vinegar over medium-low heat until it achieves the consistency of a light syrup. Use a small pot and stir often with a rubber spatula. Remember the vinegar will thicken more once it cools so do not over reduce or you will get something more akin to molasses in consistency. If this happens simply whisk in a teaspoon or so of cold water to thin the syrup back out.
Ingredients:
- 2 red plums; halved and quartered
- 16 oz fresh burrata; halved
- 16 oz baby arugula
- ⅓ cup fresh basil; chopped
- ⅓ cup fresh mint; whole leaf
- 2 tbsp fresh mint; chopped
- ⅓ cup shaved almonds
- 2 tbsp honey
- ¼ cup fresh lemon juice
- ¾ cup + ⅓ cup olive oil
- 1 tsp vanilla extract
- 1 cup balsamic vinegar; reduced
- Salt to taste
Method:
Pour balsamic into a small sauce pot and set over medium low heat. Simmer balsamic, stirring often, until reduced to a light syrup. Remove the pan from heat and let the reduced balsamic cool.
Preheat your grill with burners on high. Toss plums in ⅓ cup olive oil so they are well covered. Place your plums on the grill evenly spaced. Grill plums 3-4 mins on each side, looking for good grill marks on each side before flipping. Let plums cool on a wire rack.
In a medium mixing bowl, add in lemon juice, honey, and vanilla extract. Whisk ingredients until they are well mixed. Gradually drizzle in olive oil while whisking, then add chopped mint and season lightly with salt to taste.
In a large mixing bowl, toss together baby arugula, basil, mint, and almonds. Dress salad before serving on top on plums and burrata, finishing with a drizzle of reduced balsamic.