Asparagus Tomato Salad with Burrata Cheese

• servings: 4 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

1 ½ lb asparagus

1 tablespoon olive oil

10 oz grape tomatoes (or cherry tomatoes, sliced in half)

8 oz Burrata cheese

1/2 cup pine nuts (toasted)

salt and pepper

1/4 cup balsamic vinegar

1/4 cup olive oil

10 leaves fresh basil (chopped)

cracked black pepper (to taste)

Directions

Preheat oven to 400 F.

Trim asparagus ends. Dice the asparagus into 1-5 inch pieces. Toss diced asparagus with 1 tablespoon of olive oil and salt and pepper to taste. Place asparagus in a parchment paper-lined baking sheet without overcrowding.

Roast in the preheated oven at 400 F for 10 minutes. Remove from the oven.

Reduce oven to 350 F. On a separate baking sheet, add pine nuts and roast in the oven at 350 F for 5 minutes. Watch the oven carefully - the nuts can burn quickly.

In a medium bowl, make a salad dressing by combining balsamic vinegar and olive oil. Whisk to emulsify.

In a large bowl, combine roasted asparagus, halved grape (or cherry) tomatoes. Drizzle with the salad dressing (you don't need to use all of it) and toss everything together.

Distribute the salad among the salad bowls. Top with Burrata cheese and toasted pine nuts. Top the salad (and the Burrata cheese) with chopped fresh basil leaves and a small amount of cracked black pepper

Nutrition

• Calories: 467 kcal
• Total Fat: 43 g
• Saturated Fat: 11 g
• Unsaturated Fat: 24 g
• Cholesterol: 40 mg
• Sodium: 11 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 5 g
• Total Sugars: 8 g
• Protein: 16 g