Grocery List: Farmers' Market Pear & Tangerine, Shaved Fennel, Burrata Cheese Prosciutto San Daniele, Ice Wine Vinegar, Extra Virgin Olive Oil
Total time: Twenty minutes
2 TBSP Ice wine (eiswein) or other sweet white dessert wine
1 TBSP extra virgin olive oil
2 tsp balsamic vinegar preferably aged (25 Year)
Salt and freshly ground black pepper
Toasted Fennel Seed (then Cracked)
1 Fennel - Shaved with a mandolin
1 Ripe Pear—halved, seeded and cut lengthwise into thick slices
1 Tangerine, sliced
1/2 pound Burrata (cream-filled mozzarella) or fresh buffalo mozzarella, at room temperature, cut into 4 slices
4 thin slices of prosciutto
2 cups micro-arugula (1 1/2 ounces)
In a small bowl, combine the ice wine, olive oil and balsamic vinegar and season with salt and pepper.
In a shallow dish, drizzle the sliced Pear and Tangerine with 1 1/2 tablespoons of the dressing and toss to coat. Arrange the slices on plates. Set a slice of Burrata on the Pear & Tangerine and drizzle the plates with 1 tablespoon of the dressing. Drape a slice of prosciutto over the cheese. In the shallow dish, toss the arugula with the remaining dressing. Top the salads with the arugula add the cracked fennel seed on top (not too much just like black pepper) and serve.
Source: This recipe is courtesy of the Forum Shops at Caesars. Photo credit: thebittenword