Modern Caprese Salad with Burrata, Proscuitto and Basil Pesto
Serves 1
Layer as follows:
2-3 slices thinly sliced English cucumber (about 1/4 cucumber)
Arugula dressed with 1 Tbsp olive oil and 1 tsp lemon juice
Heirloom tomatoes, thinly sliced and lightly sprinkled with kosher salt
2-3 slices prosciutto
1 ball of burrata cheese (fresh mozzarella with a creamy middle)
Top with fresh basil pesto (see recipe below)
Basil Pesto
Ingredients:
1 cup fresh basil, stems removed
2 cloves of garlic, minced
½ tsp kosher salt
1/8 tsp black pepper
½ Tbsp lemon juice
¼ cup nuts of choice (I like to use pine nuts or slivered almonds; ensure nuts are unsalted and can be roasted)
1/3 cup to ½ cup olive oil
¼ cup grated Parmesan cheese
Directions:
Blend all ingredients in blender or Cuisinart to make basil pesto. Dress on top of layered salad.