Spinach, strawberry and burrata salad

Nutritious, colourful and packed with flavour!

Not only is this simple salad a stunner to serve, it’s delicious and satisfying too. If you’re not familiar with burrata, it is a pouch-like, fresh Italian cheese that has a firm outer layer of mozzarella which surrounds a creamy, spreadable interior consisting of shredded mozzarella stracciatella (cream).  They can be hard to find but if you are able to locate baby burrata, you can plate this salad in individual portions with the mini cheese balls as the centrepiece on each plate. If you’re looking for more ways to enjoy this delightful cheese, I highly recommend this pasta recipe with tomatoes, peaches and burrata.

Ingredients

• 1/4 cup (60 mL) olive oil
• 2 tablespoons (30 mL) balsamic vinegar
• 1 tablespoon (15 mL) maple syrup
• 1/2 teaspoon vanilla extract
• 1 pound (454 g) strawberries, hulled and thickly sliced
• 1/4 cup (27 g) sliced almonds
• 5 cups (150 g) baby spinach
• Handful each fresh basil and mint leaves
• One 8 oz (227 g) ball of burrata
• Kosher salt and freshly ground black pepper, to taste

Method

• In a small jar with a tight-fitting lid, combine the olive oil, balsamic, maple syrup and vanilla. Shake to blend well.
• Place the sliced berries in a broad bowl and drizzle with the olive oil mixture. Stir gently to combine then let sit for 30 minutes at room temperature, stirring gently every 5 minutes or so.
• Toast nuts and set aside to cool. I like to do this in the microwave – just spread them out in a single layer on a heatproof plate and heat on medium high power for 3-4 minutes, stirring every 45 seconds.
• Coarsely tear or chop spinach, basil and mint. Place in a broad serving bowl and toss gently to combine.
• Spoon marinated strawberries and dressing over greens, leaving a gap in the centre.
• Place burrata in centre of bowl. Carefully slice open on top in an X pattern, pulling gently at the flaps to expose the creamy centre.
• Scatter nuts, salt and pepper on top and serve, cutting burrata into 4 portions as you serve up the greens and strawberries.

Makes four servings as a side salad.