Italian Burrata and Prosciutto Crudo Salad

Wash and dry , then arrange them loosely across a wide serving platter.

Slice 75 gr Cherry Tomatoes in half and scatter them evenly over the salad leaves.

Tear 40 gr Prosciutto Crudo into rustic ribbons and tuck them gently between the leaves.

Place the whole ball of 65 gr Burrata directly in the center of the salad.

Scatter 1 ¹/₄ tbsp Pine nuts evenly over the entire platter.

Garnish the salad with .

Drizzle ³/₄ tbsp Olive oil extra virgin followed by a thin stream of ¹/₂ tbsp Balsamic reduction over the salad.

Season with ¹/₄ tsp Table salt and freshly cracked ¹/₄ tsp Black Pepper - Powder, then cut into the burrata so its creamy stracciatella center spills over the greens before serving.