Seasonal and Simple
The juiciest season of the year has arrived…strawberry season. Here in coastal Virginia, we can’t get enough of these succulent red berries. Indeed, at our monthly Chefs’ Table cooking class we celebrated these local treasures with a recipe so good, we just had to share. Chef Stephen Marsh from Norfolk’s hottest restaurant, Legrand Kitchen, featured delicious strawberries locally-sourced from Pungo, along with Virginia ham and burrata, to create a refreshing salad that you can easily recreate at home to impress your friends and family.
Pair with Shine Riesling to really make your tastebuds dance.
BURRATA SALAD WITH SHAVED HAM, HERBS & PUNGO STRAWBERRIES
1 ball of fresh burrata cheese
2 paper thin slices of country ham or prosciutto
2-3 sprigs of fresh garden herbs
1 red radish, sliced thin
5-6 fresh ripe strawberries
2/3 cup extra virgin olive oil
¼ cup sherry vinegar
1 tablespoon sorghum
Squeeze of lemon
Arrange salad ingredients on plate and drizzle with vinaigrette. Serve!