Burrata nectarine salad by chef helene henderson

Delight in Chef Helene Henderson's exquisite Burrata Nectarine Salad featuring creamy burrata cheese, juicy nectarines, fresh greens, and a tangy vinaigrette. Taste perfection in every bite.

Ingredients:

• 1/8 cup balsamic vinegar
• 3 tablespoons pomegranate molasses or maple syrup
• 1 teaspoon chopped shallot
• 1/4 cup olive oil
• Salt to taste
• 1 bunch arugula
• 4 ripe peaches or nectarines, sliced
• 1 8-ounce ball of burrata cheese, shredded
• Sesame seed candy (recipe follows)
• Fresh mint, chopped
• Pomegranate seeds
• 1/3 cup sugar
• 1/2 cup toasted sesame seeds

Instructions:

1. “Preheat the oven to 350°F.”- Heat up the oven to 350°F. “Mix the dry ingredients in a bowl.”- Combine the dry ingredients in a bowl. “Whisk the eggs until they are frothy.”- Beat the eggs until they become frothy. “Fold in the chocolate chips gently.”- Gently incorporate the chocolate chips into the mixture. “Bake for 30 minutes or until golden brown.”- Place in the oven for 30 minutes or until it turns golden brown.

Summary:

• Calories: 691 kcal
• Fat: 54 g
• Protein: 0 g
• Carbs: 53 g
• Potassium: 970 mg
• Magnesium: 157 mg