Recipes

Burrata salad with citrus, kumquats and fresh cilantro dressing

Burrata salad with citrus, kumquats and a fresh cilantro dressing serves up well with a Fruited Sour Ale.

This tart and creamy burrata salad with baby gems, grapefruit, oranges and kumquats with a lemony cilantro dressing is a perfect light dinner served with a cool glass of Fruited Sour Ale. This fresh and citrusy style of ale is a perfect complement to the rich and creamy burrata.

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Recipe

Preparation time: 20 minutes
Serves: 4
Cooking time: 0 minutes

Ingredients:

  • 3 kumquats
  • 1 grapefruit
  • 1 orange
  • 1 lime
  • 1/4 bunch of cilantro
  • 20 g pink peppercorn
  • 4 burratas, 150 g each
  • 200 g fresh spinach
  • 4 baby gems
  • 6 tablespoons of olive oil
  • 3 tbsp white balsamic vinegar
  • Sea salt

Preparation:

  • Slice the kumquats. Peel and segment the orange and the grapefruit.
  • Squeeze the lime juice. Wash and chop the cilantro.
  • Wash and spin dry the baby gems and spinach.

For the vinaigrette:

  • In a small bowl, pour the lime juice, white balsamic vinegar, pink pink peppercorn and about 1 tbsp of chopped cilantro.
  • Add a pinch of sea salt and whisk.
  • Pour in the olive oil and whisk to emulsify.
  • Arrange the baby gems and spinach on a serving dish. Add the citrus segments and the thin slices of kumquat and, finally, the burrata cheese.
  • Drizzle generously with vinaigrette and garnish with cilantro sprigs.
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