- 1 x 125g tub Massimo’s Burrata
- 1 Orange, peeled and sliced
- Oxalis baby spinach
For the Balsamic glaze
- 1 Cup Balsamic Vinegar
- ½ Tbsp Brown Sugar or honey (optional)
Arrange a handful of nasturtium, rocket, fennel, on a plate, layer the sliced orange atop of the garden salad.
Remove the Massimos Burrata from the brine, gently tear the Burrata apart and place on top of the orange slices.
To make the balsamic glaze, pour the balsamic vinegar and sugar/honey into a saucepan. Bring to a low boil, then reduce the heat and simmer for 12-15 minutes.
Stir occasionally until reduced by half and lightly coats the back of a spoon. It will thicken more as it cools.
Lightly drizzle the balsamic glaze over the dish.
Garnish with the Oxalis baby spinach