Zucchini and Pine Nut Salad with Burrata and White Truffle Oil
This is a luxurious summer starter! The creamy burrata, crunchy pine nuts and nutty flavors of the zucchini are divine. The truffle oil imparts an earthy goodness.
We like this salad with our Condriesque Rhône White Blend. The soft finish of this wine, due to its fermentation sur lees, is wonderful with the burrata!
- 1/3 cup pine nuts, toasted
- 3-4 zucchini (1 ¾ pounds in total)
- 4 tablespoons olive oil
- Salt and black pepper
- 2 cups mixed greens
- 1-2 cups whole basil leaves
- 2 balls burrata, cut in half
- 1 tsp truffle oil
- 1-2 tsp balsamic vinegar
Preheat the oven to 400 degrees. Meanwhile, trim the ends of the zucchini and cut them into 3/8-inch-thick slices. Place them in a bowl and toss with half the olive oil and some salt and pepper. Place the slices on a sheetpan (or 2) and roast for 15-20 minutes until they are golden brown.
Once the zucchini have cooled down, you are ready to assemble the salad.
Place mixture of greens & whole basil leaves at the bottom of serving platter or plate. Scatter zucchini on top of greens. Add burrata halves and sprinkle with toasted pine nuts.
Drizzle with the remaining olive oil, truffle oil and balsamic vinegar and serve.