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🥗 Burrata Salad with Raspberries

348 kcal · 30 min · 4 servings

Ingredients

• pomegranate 1 pc.
• salad mix 200 g
• raspberries, fresh 300 g
• balsamic vinegar, dark 2 tbsp
• sweet mustard 1 tsp
• salt pinch
• pepper, black ground pinch
• olive oil 3 tbsp
• burrata 1 pc.
• balsamic cream 1 tbsp
• baguette 1 pc.

Instructions

1. 1. Cut the pomegranate in half.
2. 2. Hold the peel over a bowl and tap the seeds with a spoon until they fall out.
3. 3. Wash the salad greens thoroughly.
4. 4. Rinse the raspberries gently.
5. 5. Add 2 tablespoons of balsamic vinegar to a large mixing bowl.
6. 6. Add 1 teaspoon of sweet mustard.
7. 7. Season the mixture with salt and pepper to taste.
8. 8. Whisk the ingredients well together.
9. 9. Add 3 tablespoons of olive oil to the mixture.
10. 10. Whisk the dressing vigorously again.
11. 11. Taste the dressing and adjust the seasoning if necessary.
12. 12. Add the pomegranate seeds to the bowl.
13. 13. Add the washed salad greens to the bowl.
14. 14. Add the raspberries to the bowl.
15. 15. Toss everything gently with the dressing.
16. 16. Arrange the salad on a flat plate.
17. 17. Drain the burrata cheese balls.
18. 18. Place the burrata on top of the salad.
19. 19. Drizzle some balsamic cream over the salad.
20. 20. Serve the salad with baguette.

Nutrition per serving

• kcal: 348
• Protein: 11 g · Fett/Fat: 22 g · Carbs: 28 g