"This is a wonderful combination of all the things I love – a bringing together of the warmer months with a conscious awareness of our artisan producers! I sincerely love these little Baby Burrata, a rich creamy sensual texture to ensure a sublime balance of natures harvest."
2 Baby Burrata 120g
1 small Radicchio
¼ medium Watermelon, skin removed and thinly sliced
1/3 cup Ouzo (or lemon juice and toasted fennel seeds if non-alcoholic)
2 bunches Asparagus, steamed for a minute in boiling water and then refreshed in cold water, cut in half
3 White Peaches, stone removed and thinly sliced
12 slices Prosciutto
¼ bunch fresh Basil
3 Tbsp Basil Agrumato, or good extra virgin olive oil
Sea salt and cracked white pepper
Place the sliced watermelon onto a serving plate or platter and drizzle with Ouzo, allow to stand for a good 10 minutes before composing the remainder of the salad.
Steam the asparagus for a minute in boiling water, then refresh in cold water and cut in half.
Tear the radicchio leaves and toss through the torn watermelon slices, top with the asparagus and a little seasoning.
Loosely lay over the slices of prosciutto and top with torn baby burrata, peach slices and fresh basil. Serve immediately
