Charred Apricot Salad With Burrata, Pistachios And Honey White Balsamic Glaze

1. 1

   In a small bowl, mix the olive oil with the basil. Leave for 15 minutes for the flavors to infuse.

2. 2

   Prepare the honey balsamic syrup. In a small saucepan over medium heat, mix the white balsamic vinegar and honey. Slowly bring the mixture to a boil, reduce heat to low, and continue to simmer, until the mixture is reduced to about one third of its volume, into a thick syrup. Remove from the heat and let the syrup cool completely (it will thicken more as it cools). (Needless to say, you can always skip this part, and use a store-bought white balsamic glaze.)

3. 3

   Preheat the grill pan (or broiler). Brush the apricots with olive oil. Place the apricots on the grill pan, cut side up, and grill over medium-high heat, until gently charred yet still firm, about 4 minutes. (If you are using broiler, preheat to high and broil the apricots, cut side up, for about 6-7 minutes.) Let the apricots cool completely.

4. 4

   In a large bowl, combine the baby lettuces with the basil oil, the remaining one teaspoon of white balsamic, salt and pepper. Mix gently.

5. 5

   Arrange the lettuce leaves on a platter. Add the apricots and burrata. Drizzle generously with the balsamic syrup. Top with the pistachios. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.