Delicious winter Salad from Amanda from Live Life - Love Food
The best quick and easy way to get your veggies with creamy ViaVio Burrata! On the table in 30 minutes.
4 medium carrots, ends trimmed, peeled and cut into 1-2 inch long pieces. Halve any that are more the 1" thick.
2 Cups Rocket salad (or other tender green)
2 Tablespoons Pine Nuts
2 Tablespoons Pomegranate Seeds (optional)
Flaky sea slat
Fresh Ground Pepper
1 ViaVio Burrata Cheese
1 1/2 tablespoons extra virgin olive oil
3 Tablespoons French Vinaigrette
1 Tablespoon grated or minced shallot
1/4 Teaspoon kosher salt
About 5 turns of a pepper grinder
1 Teaspoon Dijon mustard
1/4 Cup Vinegar
1/2 Cup Kakariki Extra Virgin Virgin Olive oil
Preheat Oven to 200 °C
Roast Carrots 20 minutes or until cooked through - tossing after 10 minutes. Remove from oven and allow to cool slightly.
While the carrots are roasting make the Vinaigrette and toast the pine nuts.
Vigorously shake all vinaigrette ingredients together in a mason jar until combined. About 30 seconds.
Toast the pine nuts- in a dry pan, over medium high heat, toast the pine nuts shaking or stirring frequently. They can burn easily - don't leave them unattended.
Toss rocket with 2 tablespoons of the French Vinaigrette and spread on a platter
Top with the roast carrots
Sprinkle on the pine nuts and pomegranate seeds
With your hands, gently tear the ViaVio Burrata into small pieces and distribute over the salad. Drizzle the salad with the other 1 tablespoon of the French Vinaigrette. Sprinkle the whole thing with a pinch of the flaky salt and freshly ground pepper.