“Well,” said Pooh, “what I like best,” and then he had to stop and think. Because although Eating Honey was a very good thing to do, there was a moment just before you began to eat it which was better than when you were, but he didn’t know what it was called.”
― A.A. Milne, Winnie-the-Pooh
Sometimes going with the flow yields the most unexpectedly delicious discovery. After attending an art show with friends recently, we decided to get some dinner on the way home. We headed to the small town of Media in Pennsylvania and stumbled on a gastropub with the fun name Brick and Brew. The pub was pulsing with great energy, in a hip, yet casual setting. A burrata salad caught my eye on the menu. Beautifully presented, I was blown away by how good this salad was. A whole burrata nestled in a crown of heirloom tomatoes topped with a terrific pesto so good I wanted to lick the plate, this was one of the best salads I had ever enjoyed. I asked how the pesto had been made and the chef parted with the recipe so I could try to make it at home.
Two days later, I couldn’t stop thinking about this salad so we headed back to the restaurant and I ordered it again! This time I wanted to know where to get the lavender honey. House made, like everything else in this restaurant, I was told. The burrata pairing with tomatoes is nothing new. It was the combination of a drizzle of lavender honey and the pistachio pesto that made this dish a winner. You can buy ready-made lavender honey or infuse regular honey with lavender. I used all heirloom cherry tomatoes but use what you can find. You’ll have plenty of pesto left over for more salads or to use in pasta or bruchetta. The salad is really quick and easy to throw together once you have the pesto and honey ready to go. Make sure to scoop up some of the lavender honey with every bite of cheese. It totally makes this salad sing!
Burrata Salad with Heirloom Tomatoes and Pistachio Pesto
- 1 ball of burrata cheese, at room temperature
- 10 mini heirloom tomatoes halved, or a 1 tomato cut in chunks
- 1 tablespoon of lavender honey
- 2 tablespoons of pistachio pesto
- peppery micro greens such as arugula(Whole Foods)
- 1 1/2 cups of basil leaves
- 1 cup of flat leaf parsley
- 1 cup shelled pistachios(roasted, unsalted)
- 1/2 cup grated parmesan cheese
- 3 cloves of garlic
- 1/2 cup olive oil or more
In a food processor, place all ingredients except for the oil. With the motor running, slowly add the oil until the pesto has the consistency you like. Pesto can be stored in the refrigerator for a week.
To assemble the salad:
In a shallow bowl, drizzle the lavender honey in a concentric pattern. Set the burrata in the center. Scatter the halved tomatoes around the cheese. Top the cheese with 1 tablespoon of the pesto and dot the rest of the pesto around the tomatoes. Sprinkle the salad with a handful of micro greens. Enjoy with a few slices of crusty bread.
See how to make your own lavender honey here.