Seasonal eating is my jam and, like changing out my closet from winter to spring, I get excited to swap salads for risottos from summer to fall or stews for smoothies from winter to spring. But there are a few recipes that I can't give up, no matter the season. True to my food form, they usually include toasty bread, cheese, and veggies or fruit -- as such I've started making certain recipes like panzanella each and every season.
And since I believe that burrata makes everything better, I've started using it in an appetizer (almost) every time of year. I don't like to play favorites but this Burrata with Chipotle Strawberries and Arugula just might be my best yet.
It's simply burrata paired with strawberries and arugula but the kicker is the sweet-smoky chipotle dressing. I like to dip the berries in vinegar before plating them for an extra zing -- but I really like vinegar so that may not be your jam. This is one of those dishes where every element is awesome on its own, but they're all even more fabulous together. So, channel your inner culinary architect and top a bit of toast with a few arugula leaves, a smear of burrata, and a few berries. And, if you like spice as much as me, serve the dressing on the side so you can dunk and eat as you please.
plus more for garnish
plus more for berries
plus one small canned chipotle
trimmed and halved
For the chipotle dressing: Combine olive oil, vinegar, honey, chipotle, and a pinch of salt and pepper in a blender and process until smooth and well blended, about 30 seconds to 1 minute.
Dressing can be made up to 4 days ahead - store refrigerated in an airtight container. Taste before serving and adjust flavoring as desired.
For the salad: Toss the berries in a little drizzle of the vinegar then arrange on a plate with a little arugula, the burrata, and a few pieces of bread.
Food styling and photography by Aida Mollenkamp