A perfect summer salad that marries the sweetness of the fruit with the acidity of the vinegar with the creaminess of cheese. Adapted from Baco.
- 1/3 cup sherry vinegar
- 1/4 c walnut oil
- 2 T olive oil
- 2 t chopped shallot, rinsed in water
- 1 small garlic clove, crushed
- 1 c sugar snap peas, trimmed
- 2 grapefruits
- 1 Belgian endive, trimmed and leaves separated
- 2 Asian pears, cored and cut into thin slices
- 4 breakfast radishes, quartered lengthwise or thinly sliced
- 2 T chopped dill fronds
- 2 T chopped fresh parsley
- 8 oz burrata
- 1/3 c coarsely chopped hazelnuts
- To make the dressing, whisk together the sherry vinegar, walnut oil, olive oil, shallot, and garlic. Add a large pinch of salt and a couple of grinds of pepper. Set aside.
- Segment the grapefruits:
- Using a sharp knife, trim a little off the top and bottom of each grapefruit, so there are two flat ends and you can see the flesh.
- Set the grapefruit flat on a cutting surface and cut away the peel and white skin from top to bottom, working your way around the fruit.
- Remove each citrus segment by cutting between the fruit and the membrane.
- Transfer to a small bowl and set aside.
- Toss together the snap peas, endive, Asian pears, radishes, dill and parsley in a large bowl.
- Whisk the walnut vinaigrette again and to the salad to taste, tossing to incorporate.
- Add the grapefruit segments and gently toss again.
- To serve, divide the burrata into four plates. Place the snap pea mixture on top of the burrata, dividing evenly. Sprinkle with hazelnuts. Drizzle with more dressing and serve