Your Life A to Z Recipe: Thursday, September 17, 2013
By: Chef Steve Butler, Tanzy
1/3 cup diced cooked beets
¼ cup juilienne endive
¼ cup champagne vinaigrette (or favorite vinaigrette)
¼ cup chopped arugula
1 TBSP chopped candied pecans
Extra Virgin Olive Oil
2ea garlic crostini
1/8 teaspoon red chili flakes
1) In a mixing bowl combine beets, endive, arugula, and vinaigrette, toss to coat ingredients with dressing.
2) Spread the dressed vegetables evenly over the 2 crostinis.
3) Place burrata on a plate and drizzle with the olive oil. Sprinkle the chili flakes over the top of the burrata.
4) Place the crostini on the plate and garnish the whole plate with the chopped pecans.