Bright, fresh, and full of flavor, this green salad combines creamy burrata with the rich sweetness of plum jam and the citrus freshness of oranges. With a perfect balance of textures and tastes, this elegant and simple dish is sure to impress.
🥙 Recipe 🥙
Ingredients: for two servings
Green Salad — 200g
Arugula — 50g
Spinach — 50g
Plum Jam: Plums — 500g
Sugar — 100g
Dressing:
Olive oil — 100ml
Balsamic vinegar — 20ml
Lime Juice — 10ml
Salt — one pinch
For Garnish:
Orange — 1 medium
Pine Nuts — 20g
Plum jam: Wash the plums, cut into 4 parts (remove kernels), mix with sugar, put on medium heat. As soon as the plums let the juice, turn up the heat. When they boil, add the rest of sugar and turn up the heat to maximum. Cook them for 10-15 minutes, stirring. Don’t let the sugar burn! As soon as the mixture gets thick, the sauce is ready. It’s important not to overcook to avoid the flavour of burnt sugar.
Vinaigrette or Dressing: Mix in a small bowl balsamic vinegar, olive oil, lime juice, a pinch of salt. Taste it. The taste should be soft, slightly sweet with a bit sour note.
Wash and dry green salad, rucola and spinach. Mix them, add the sauce, mix properly and put into the bowl. Peel the orange and cut to your taste (I prefer the restaurant variant — supreme). Arrange the pieces of orange nicely on top of the salad, to look beautiful in the bowl.
Take out of burrata the filling which is also called “stracciatella” and spread on the salad. Spread plum jam on the salad in such a way that it contacts burrata, salad leaves and orange. Sprinkle the finished salad with pine nuts. Serve it.
*Storing the plum jam: In the fridge: After preparing the plum jam, transfer it to a clean, airtight glass jar or container. Store it in the refrigerator, where it can stay fresh for up to 1–2 weeks.
*Storing the vinaigrette (dressing): In the fridge: Transfer the vinaigrette to an airtight container or bottle with a lid. Store it in the refrigerator for up to 5–7 days. Shake or stir well before using, as the oil and vinegar may separate.
