ACTIVE TIME: 20 MIN. I TOTAL TIME: 45 MIN. I SERVES: 4
Ingredients:
- 1/4 cup olive oil
- 1 cup cherry tomatoes
- 1 small yellow onion, thinly sliced
- 1 tablespoon minced garlic
- 3 tablespoons freshly chopped basil
- 2 balls of burrata, at room temperature
- 2 – 4 splices of prosciutto, torn into small pieces
- ~ 1 lbs. plums or cherry plums
- 2 teaspoons honey or mikes hot honey
- 50/50 Baby Spinach & Spring Mix Blend
- Pepitas (pumpkin seeds)
- Balsamic glaze
- Kosher salt
Instructions:
- Preheat oven to 420°.
- In a small baking dish, add 2 tablespoons of olive oil, the cherry tomatoes, sliced onions, garlic and chopped basil. Season with kosher salt.
- Place the tomatoes in the oven and bake for 35-45 minutes or until the they blister and blacken slightly. Set aside to cool.
- While the tomatoes are roasting, slice the plums in half and carefully remove the pits. Drizzle the honey on a plate and lay the plums face down, allowing them to soak up the honey while you preheat the grill to 400°.
- Place the plums face down on the top rack of the grill. Cook for about 6 minutes before removing and placing back onto the honey plate and allowing them to cool with the roasted tomatoes.
- Assemble the salad by starting with a large helping of washed baby spinach and spring mix in a salad bowl. Next, add the roasted tomatoes/onions and torn prosciutto. Gently split the burrata balls and place them on top. Finish with the grilled plums and a sprinkle of pepitas.
- Serve with a generous drizzle of balsamic glaze and the remaining olive oil.
stephreeds 