Watermelon Salad

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By Andrew Michalscheck By Andrew Michalscheck

Burrata Salad, North Italian Farmhouse

Pesto    1 tblsp
Arugula    ¼ oz
Shaved fennel   ½ oz
Celery hearts   6 ea
Pickled red onion  5 pc
Avocado, diced   ¼ ea
Watermelon, diced  3 oz
Heirloom Tomato, diced 2 oz
White Balsamic Vinaigrette 1 fl oz
Burrata Cheese   1 ea
Balsamic reduction  1 tsp

For the pesto:
Pick ½ lb of basil leaves from stem, discard stems.  In blender, combine basil with 1 tblsp toasted pine nuts, one garlic clove, ¼ cup parmesan, 2 tblsp lemon juice, and 1 cup of blended oil.  Puree mixture on high until totally pulverized and evenly incorporated.  Adjust seasoning with salt and pepper

For the White Balsamic Vinaigrette:
Yields 3 cups
White balsamic vinegar  1 cup
Blend Oil   2 cups
Crème fraiche (or sour cream) ¼ cup
Honey    2 Tblsp
Salt & pepper   TT

Place all ingredients except oil in blender.  Turn on and add oil slowly to emulsify the dressing.  Adjust seasoning with salt & pepper.

For the Plating:
Start by spreading the pesto on the bottom of the plate.  Then, place burrata cheese on one side of the plate, season with sea salt & extra virgin olive oil.  In a bowl, mix watermelon, arugula, fennel, tomato, avocado, arugula, red onion, celery hearts, and white balsamic vinaigrette and place aside the burrata cheese, on top of the pesto.  Finish by drizzling balsamic reduction onto the burrata cheese.