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April, 2020 RECIPE OF THE MONTH

Serves 4
as an appetizer

INGREDIENTS

3 cups red grapes
3 cups green grapes
3 cups balsamic vinegar
1 sourdough boule, sliced, 1-in thick
8 oz. mixed green (arugula & field greens used here)
4 pcs burrata or fresh mozzarella
Salt & pepper to taste
Extra virgin olive oil
Chives, chopped, for garnish
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Burrata Grape Salad

Burrata our minds for this simple yet sophisticated salad made for the warming weather! Complement with a racy, cold white wine and you're on your way to refreshing, healthful bliss.

Recipe images by Bruce Plotkin Photography.

METHOD

1

Preparing the grapes

  • Preheat oven at 400'.
  • Take 2 cups of each type of grape and combine. Coat with olive oil, season with salt and pepper, and roast for 15 minutes.
  • Remove from oven and let cool to room temperature.
  • While the grapes are in the oven roasting, slice remaining 1 cup each of red and green grapes and reserve for plating.
2

Making balsamic reduction

  • In a small sauce pot, reduce 3 cups of balsamic vinegar over a medium simmer until the liquid is reduced by 2/3. Remaining 1/3 liquid should be syrupy.
  • Allow the reduction to cool to room temperature, then reserve.
3

Grilling the bread

  • Heat grill.
  • Gently brush slices of your bread with extra virgin olive oil, and season lightly with salt. We use sourdough, but feel free to use your favorite kind of crusty bread - any will do.
  • Grill bread until faint grill marks appear, then reserve for plating.
  • *If you cannot easily grill, broiling or toasting in the oven will produce a nice piece of bread as well.
4

Assembling the salad

  • Gently toss fresh grapes and salad greens together with balsamic reduction, a drizzle of extra virgin olive oil and salt. Toss this mixture with the roasted grapes and place into your serving bowl of choice.
  • Add burrata, whole or in pieces, and drizzle with balsamic reduction, chives, salt and pepper.
  • Serve with grilled bread!
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