Burrata Salad with Heirloom Tomatoes and Pistachio Pesto

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“Well,” said Pooh, “what I like best,” and then he had to stop and think. Because although Eating Honey was a very good thing to do, there was a moment just before you began to eat it which was better than when you were, but he didn’t know what it was called.”
― A.A. Milne, Winnie-the-Pooh

Sometimes going with the flow yields the most unexpectedly delicious discovery.  After attending an art show with friends recently, we decided to get some dinner on the way home.  We headed to the small town of Media in Pennsylvania and stumbled on a gastropub with the fun name Brick and Brew.  The pub was pulsing with great energy, in a hip, yet casual setting.  A burrata salad caught my eye on the menu.  Beautifully presented, I was blown away by how good this salad was.  A whole burrata nestled in a crown of heirloom tomatoes topped with a terrific pesto so good I wanted to lick the plate, this was one of the best salads I had ever enjoyed.  I asked how the pesto had been made and the chef parted with the recipe so I could try to make it at home.

Brick and Brew’s inspiration burrata salad

Two days later, I couldn’t stop thinking about this salad so we headed back to the restaurant and I ordered it again!   This time I wanted to know where to get the  lavender honey.  House made, like everything else in this restaurant,  I was told.    The burrata pairing with tomatoes is nothing new.  It was the combination of a drizzle of lavender honey and the pistachio pesto that made this dish a winner.  You can buy ready-made lavender honey or infuse regular honey with lavender.   I used all heirloom cherry tomatoes but use what you can find.  You’ll have plenty of pesto left over for more salads or to use in pasta or bruchetta. The salad is really quick and easy to throw together once you have the pesto and honey ready to go.   Make sure to scoop up some of the lavender honey with every bite of cheese.  It totally makes this salad sing!

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Warm Peach-Burrata Salad with Limas and Corn

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This. Was. Insanely. Good.  A quick  appetizer that was to die for, showcasing the stars of the end of summer harvest: peaches, corn and lima beans.

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This recipe was the result of, and inspired by, a farmer’s market road sign announcing the “Limas are in!”.   Now lima beans and I are not really acquainted other than in frozen succotash, which I don’t care for. But stop at the market I did, for the sake of keeping an open mind.   I discovered they were not already shelled(Horror!  Who has time?) and left empty-handed.  But visions of limas and burrata were dancing in my head and the next day, I put-my-big-girl-lima-shelling-pants-on and went back to get me some limas. Continue reading