SALAD OF LUSCIOUS FRUITS, CREAMY BURRATA, & AROMATIC HERBS
PAIR WITH:
3 lbs of the most luscious fruits available (we like any combination of heirloom tomatoes, peaches, nectarines, plums, figs, grapes and melon)
8 oz burrata
White balsamic vinegar
Orange flower water
Extra virgin olive oil
Flaky salt
A mixture of aromatic herbs (we’re fond of anise hyssop, any type of basil, shiso and bronze fennel)
Learn more about Brick Hall/Tournant.
Peel, pick, pit and trim fruits as necessary, then slice into bite sized pieces. Arrange decoratively on a serving platter, then sprinkle a bit of flaky salt and drizzle with white balsamic. Very sparingly, add just a hint of orange flower water over fruits--too much and it can taste perfumey, but a whisper tastes magical. We like to use a small atomizer to spray a fine mist of the fragrant water over the dish.
Tear the burrata into pieces over the salad. Drizzle liberally with the best olive oil you can get your hands on. Sprinkle again with flaky salt and scatter herbs over the dish.
HINT: You can find this recipe and many more Oregon favorites in Oregon Wine + Food from local cookbook authors Danielle Centoni and Kerry Newberry.
