Happy Monday, friends! I hope everyone had a fantastic weekend! I’ve spent mine in Portland for a conference. The weather has been beautiful, the food has been delicious, and the craft beer has been…well, you should already know the answer to that one. ;)
I’ve told you guys all about my obsession with Burrata cheese right? I scoop that stuff up like it’s my job, and I try to incorporate it in as many recipes as humanly possible.
When I got the chance to try Blue Diamond’s Almond Nut-Thins, I knew immediately what I wanted to do with them. I wanted to honor them in the fullest by pairing with some of the best spring ingredients I could get my hands on.
…and that’s just what I did. I went to the market and picked up the freshest, most beautiful-looking produce I could find. I threw it all together in true salad fashion and topped it with thinly sliced prosciutto, fresh Burrata, and a homemade pesto to use up all of the basil I have! Seriously you guys, my basil plant is out of control.
These ingredients, my friends … are a few of my favorite things. The homemade basil is your traditional basil pesto. I tend to like my pestos on the garlicky side, so if you’d like to tone down the amount, I will not be offended. Also, don’t worry about finding all of the exact ingredients I have pictured here. Pick out what looks best to you and what YOU love to eat. This is what makes this spring Burrata salad so special. It’s a blank canvas to put your own mark on!
Recipe for this spring Burrata salad is below! Pair them with Blue Diamond’s Almond Nut-Thins and have a wonderful week everyone! xo