Ingredients
- Truffle honey dressing:
- 2 x tbsp honey
- 2 x tbsp truffle oil
- 2 x tbsp cider vinegar
- Sea salt to taste
- Salad:
- 3 x burrata
- 1-2 x English pears (we’re using Comice pears from Royal Oak Farm in Kent), sliced finely on a mandolin
- 100g roasted hazelnuts, roughly chopped
- 4-5 x rosemary sprigs
- 10/20g x English black truffle
15 mins
Preparation time
30 mins
total time
4 people
serving
method
Step 1
Pick the rosemary and shallow fry in oil @140oC until crisp (10 seconds), set aside
Step 2
Break the burrata rustically and arrange on the plate
Step 3
Mix dressing ingredients until well combined and tasting delicious
Step 4
Aesthetically arrange sliced pear and truffle. Generously finish with the dressing, crispy rosemary and hazelnuts
Enjoy!
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