Grill/Barbecue

Charred Apricot Salad with Burrata, Pistachios and Honey White Balsamic Glaze

May 31, 2013
Photo by QueenSashy
Author Notes

It's the pairing of burrata, grilled fruits and balsamic that fascinates me endlessly. Every spring and summer I keep on looking for new ways to combine them. This recipe uses delicate white balsamic glaze to complement fragrant apricots, fresh pistachios, and the buttery sweetness of baby lettuces. Don't forget to add the basil to the EVOO -- it goes a long mile. (Fresh oregano also work great.) —QueenSashy

  • Prep time 20 minutes
  • Cook time 10 minutes
  • Makes 4 appetizers
Ingredients
  • 8-10 firm apricots, halved and pitted
  • 2 cups mixed baby lettuces
  • 3/4 cup plus one teaspoon white balsamic vinegar
  • 1 tablespoon mild honey
  • 8 ounces burrata, cut into ¼ inch thick slices
  • 1/4 cup pistachios, halved if large
  • 4 tablespoons good quality olive oil, plus some more for brushing
  • 1 teaspoon minced fresh basil leaves
  • salt and freshly ground pepper
In This Recipe
Directions
  1. In a small bowl, mix the olive oil with the basil. Leave for 15 minutes for the flavors to infuse.
  2. Prepare the honey balsamic syrup. In a small saucepan over medium heat, mix the white balsamic vinegar and honey. Slowly bring the mixture to a boil, reduce heat to low, and continue to simmer, until the mixture is reduced to about one third of its volume, into a thick syrup. Remove from the heat and let the syrup cool completely (it will thicken more as it cools). (Needless to say, you can always skip this part, and use a store-bought white balsamic glaze.)
  3. Preheat the grill pan (or broiler). Brush the apricots with olive oil. Place the apricots on the grill pan, cut side up, and grill over medium-high heat, until gently charred yet still firm, about 4 minutes. (If you are using broiler, preheat to high and broil the apricots, cut side up, for about 6-7 minutes.) Let the apricots cool completely.
  4. In a large bowl, combine the baby lettuces with the basil oil, the remaining one teaspoon of white balsamic, salt and pepper. Mix gently.
  5. Arrange the lettuce leaves on a platter. Add the apricots and burrata. Drizzle generously with the balsamic syrup. Top with the pistachios. Serve.

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Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.