DI STEFANO BURRATA, BLISTERED TOMATOES, SUMMER POLE BEANS, SUNFLOWER SPROUTS
1 ball – 8 ounce – Di Stefano Burrata
1 basket - sungold tomatoes or cherry tomatoes
½ pound – mix of pole beans: yellow wax, blue lake, and romano beans
1 each - shallot, sliced
1 box – sunflower sprouts
1 Tablespoon - high quality extra virgin olive oil
2 teaspoons - sherry vinegar
¼ teaspoon - kosher salt
maldon sea salt
In a hot sauté pan with a little olive oil, add tomatoes for about 1 minutes until the skins blister. Season with salt and remove.
Blanch pole beans in boiling salted water for 3 minutes, until tender. Remove and place into ice bath to cool. Drain and slice the beans thinly on a bias. Place into a salad bowl and toss with a handful of sunflower sprouts, shallots, sherry vinegar, olive oil, salt and pepper.
Arrange the pole bean salad on the plate with blistered tomatoes around, and scoop the burrata on top. Garnish with additional sunflower sprouts, croutons, or grilled bread rubbed with garlic.