Recipe of the Month / Peach & Burrata Salad / March
March 2, 2014
Peach & Burrata Salad, with Balsamic Yuzu Vinaigrette
Balsamic yuzu vinaigrette
1/2 cup balsamic
1/4 cup yuzu juice
tsp chopped garlic
1/4 cup salad oil
salt and pepper to taste
Whisk all ingredients together season to taste
1 peach (cut in half)
4oz of Di Stefano Cheese burrata
1/8 bulb fennel shaved
1/2 tbs honey
1 tbs balsamic yuzu vin
Toss peaches halves in honey and tsp oil and salt and pepper grill on both sides to caramelize peach, Toss arugula, fennel, and orange in balsamic yuzu vinaigrette. Plate together with Di Stefano burrata inside peach.
Cameron Slaugh is our Chef of the Month for November!
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May 3, 2017
Theresia Ota is our Chef of the Month for February!