Strawberry-Balsamic Burrata Salad with Vanilla-Infused Honey
**Serves:** 4-6
**Prep Time:** 15 minutes
**Cook Time:** 5-7 minutes
**Ingredients:**
*Strawberry Burrata Salad:*
- 1/3 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 3 tablespoons vanilla-infused honey (See recipe here)
- 1 pound strawberries, trimmed and halved
- 1/4 cup pine nuts
- 5 ounces baby arugula
- 1/4 cup small basil leaves
- 1 (8-ounce) ball burrata (room temperature or mozzarella)
- Kosher salt and cracked black pepper
- Crostini
**Instructions:**
1. Preheat your oven to 400 degrees Fahrenheit.
2. Slice the baguette and lightly brush each slice with butter. Place the slices in the oven and toast them for about 5-7 minutes or until golden brown.
3. While the baguette is toasting, wash and quarter the strawberries. In a bowl, combine the strawberries with olive oil, balsamic vinegar, and half of the warmed vanilla-infused honey (warming the honey makes it easier to incorporate). Gently toss the ingredients together and set the mixture aside to marinate for 10-15 minutes.
4. Add the pine nuts to a skillet and heat over medium-low. Stir often to prevent burning, toasting them until they are light golden brown.
5. Chop the basil leaves.
6. Now, it’s time to assemble the dish. Lay a bed of arugula on a platter and top it with the marinated strawberries and burrata cheese. Drizzle the strawberry marinade over the salad.
7. Sprinkle the chopped basil and toasted pine nuts on top, and then add the remaining infused honey.
8. Finally, arrange the toasted baguette slices alongside the salad.
To enjoy, top each baguette slice with a bit of everything and share with others!
