Raddichio Salad with Burrata, Pine Nuts and Mint
Raddichio Salad with Burrata, Pine Nuts and Mint
Fresh and Hearty Seasonal Favorite Burrata is the it-cheese of Instagram, and for good reason: it is creamy, ribbony, and utterly divine. Chances are you’ve seen a snap of a burrata salad or fifty, but we don’t imagine there are many as visually stunning—and downright delicious—as this one, made with radicchio, pine nuts, and mint.
Raddichio Salad with Burrata, Pine Nuts and Mint
Fresh and Hearty Seasonal Favorite- Prep Time : 15 min.
- Cook Time : 15 min.
- Total Time : 30 min.
- Serves 2
Ingredients
- 1 ball Murray's Burrata, 4 oz
- 1/4 cup La Quercia Pancetta, diced
- 1 small shallot
- 1 small radicchio head, roughly shredded
- 1 small endive head
- 1/4 cup red wine
- 1/8 cup balsamic vinegar
- 1 tsp. sugar
- 1/4 cup pine nuts, toasted
- 3/4 tbsp. Jamnation Apricot Red-Handed
- 1 tbsp. pink peppercorns, crushed
- 3 tbsp. extra virgin olive oil
- 1 tsp. Primitivizia Mugolio Pinecone Bud Syrup
- 1 small baguette, cut in half
- Mint for garnish

Directions
- Begin by heating 2 tablespoons of olive oil in a medium pan over medium heat.
- Add the diced pancetta, cooking until the fat is rendered. Add the shallot, cooking until translucent.
- Increase the heat to high, and add the radicchio, making sure to season with salt. Cook the radicchio until wilted, then add the red wine, balsamic vinegar, and sugar. Cook the mixture until liquid is evaporated, about 4 minutes.
- Grill (or toast) the bread.
- Mix the pine nuts with the apricot preserves and crushed pink peppercorns. For the endive, cut the bottom stem off and take the leaves apart.
- To plate, put about a 1/4 cup of the braised radicchio as the base, then place the burrata on top, cutting a cross-hatch into the top of the cheese to open it up.
- Season the burrata with salt and pepper to taste. Garnish the dish with pine nut mixture, endive leaves and mint.
- Drizzle the remaining 1 tablespoon of olive oil and the pine bud syrup over top. Enjoy with lots of grilled bread!
Showing 1-6 of 6
Murray's Burrata 2x4 oz
$12.00/Each
Murray's Balsamic Vinegar Of Modena IGP 375ML
$13.00/Each
Primitivizia Mugolio Pinecone Bud Syrup 100 ml
$30.00/Each
La Quercia Pancetta Americana 2oz
$12.00/Each
Jamnation Apricot Red-Handed 5oz
$13.00/Each
Murray's Arbequina EVOO 750ML
$22.00/Each