with Local Spinach, Strawberries, Basil Pesto, Pistachios, and Aged Balsamic Vinegar
“Maplebrook Farm’s burrata replicates old-world fashion by stretching curd into mozzarella and filling it with a luscious creamy center. The soft center, stracciatella, comprised of cream and strands of mozzarella gives this cheese a distinct flavor,” shares Maplebrook Farm.
Ingredients
- Makes 1¾ cups
- 2 cups tightly packed fresh basil leaves
- 3 tablespoons raw pine nuts
- ½ cup grated Parmigiano-Reggiano cheese (about 2 ounces)
- 3 medium cloves garlic, coarsely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
- 8 ounces baby spinach, preferably local
- 2 medium strawberries, hulled and sliced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- ¼ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 2 (2-ounce) balls fresh burrata cheese, cut in half, preferably Maplebrook Farm
- ½ cup shelled pistachios, salted and roasted
- 1 to 2 tablespoons aged balsamic vinegar, or to taste
- Kosher salt and freshly ground black pepper to taste
Instructions
BASIL PESTO
Place the basil and pine nuts in the bowl of a food processor and pulse several times. Add the Parmigiano-Reggiano, garlic, salt, and pepper, then pulse several times more. While the processor is running, slowly add the olive oil in a steady stream until well blended and fairly smooth, scraping down the sides of the bowl as needed.
TO MAKE THE SALAD
In a large bowl, toss together the spinach and strawberries. In a small bowl, whisk together the olive oil, lemon zest and juice, salt, and pepper until well combined. Adjust seasonings with salt and pepper to taste. Drizzle over the salad, tossing until well coated.
TO ASSEMBLE
Smear the basil pesto on a platter. Place the salad in the center of the platter. Place the burrata on top. Scatter the pistachios on and around the salad. Drizzle the balsamic vinegar on top and around the salad. Season with salt and pepper to taste. Serve at once.
About this recipe
NOTE: The pesto makes more than you will need for the salad, so freeze the extra for later use. Spoon the pesto in ice cube trays, then freeze until solid. Remove the pesto cubes from the trays, place in a freezer bag, and freeze for up to 3 months.
Recipe created by Executive Chef Sigal Rocklin, The Reluctant Panther Inn and Restaurant. Photography by Maplebrook Farm.
Recipe and photography courtesy of and reprinted from The Vermont Farm Table Cookbook—Homegrown Recipes From The Green Mountain State. Published by Countryman Press, 2023.
