Prep Time:
10 Minutes
Cook Time:
25 Minutes
Makes:
Serves 6
EQUIPMENT
Chef's Knife
Cutting Board
2 Mixing Bowls
2 Sheet Trays
Peeler
Whisk
INGREDIENTS
- 2 lb. Ashbourne Farms carrots, peeled and trimmed to 2” long pieces
- 6 Cups Mixed Greens, cleaned
- 3 Balls Burrata
- 3 Tbsp. Extra Virgin Olive Oil
- 6 Tbsp. Balsamic Glaze to drizzle
- ½ Cup Sherry Vinaigrette
- ½ Cup Marcona Almonds, toasted and crushed in a bag until about the size of peas
- Fresh Cracked Pepper and Sea Salt to taste
VINAIGRETTE
1/3 Cup Sherry Vinegar
1/3 Cup Extra Virgin Olive Oil
1 Tbsp. Dijon Mustard
1 ½ tsp. Local Honey
1 Clove Garlic Minced
Fresh Cracked Pepper and Sea Salt to taste
EQUIPMENT
Chef's Knife
Cutting Board
2 Mixing Bowls
2 Sheet Trays
Peeler
Whisk
INGREDIENTS
- 2 lb. Ashbourne Farms carrots, peeled and trimmed to 2” long pieces
- 6 Cups Mixed Greens, cleaned
- 3 Balls Burrata
- 3 Tbsp. Extra Virgin Olive Oil
- 6 Tbsp. Balsamic Glaze to drizzle
- ½ Cup Sherry Vinaigrette
- ½ Cup Marcona Almonds, toasted and crushed in a bag until about the size of peas
- Fresh Cracked Pepper and Sea Salt to taste
VINAIGRETTE
1/3 Cup Sherry Vinegar
1/3 Cup Extra Virgin Olive Oil
1 Tbsp. Dijon Mustard
1 ½ tsp. Local Honey
1 Clove Garlic Minced
Fresh Cracked Pepper and Sea Salt to taste
VINAIGRETTE DIRECTIONS
- Combine all ingredients except for the oil.
- Begin to whisk and slowly drizzle olive oil into the center of the bowl until oil is gone. The vinaigrette should be emulsified, set aside for tossing greens.
SALAD DIRECTIONS
- Drizzle the olive oil on the carrots and make sure they are coated, season with salt and pepper, roast in oven on 400 degrees for 25 minutes or until tender and nicely browned.
- Once carrots have come out of the oven, dress the salad greens with the vinaigrette until fully coated and place just a bit offset on a salad plate.
- Cut the burrata from top to bottom and quickly open it up so the open side is facing you and curds do not fall out. Place the curd side up in the middle of the plate directly next to the greens.
- Arrange the carrots in a line next to the burrata, equally dispersing among all plates.
Drizzle balsamic glaze on carrots and top with marcona almonds. Season with freshly cracked pepper and sea salt. - Enjoy!
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
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