Balgownie Estate 2022 Nouveau Rosé with Burrata & Prosciutto Salad
This vibrant Burrata & Prosciutto Salad is a perfect match for Balgownie Estate’s 2021 Nouveau Rosé. Fresh greens, cantaloupe, and pickled zucchini bring a refreshing balance, while the burrata adds richness to the dish. Pair with a glass of Nouveau Rosé to elevate your meal.
Dietary Notes: Nut free, Gluten Free
Equipment: Mixing Bowls, Vegetable Peeler or Mandolin, Small Pot, Strainer, Whisk or Stick Blender, Knife & Chopping Board
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Ingredients
4x 60g Burrata any store bought is fine
½ peeled and deseeded cantaloupe cut into 3cm pieces
12 piece sliced prosciutto
100g green beans, top and tailed
1 bunch broccolini, trim the ends off
50g frozen peas
200g leaf salad
2 oranges, zested into a bowl and set aside
Fresh basil & parsley to garnish
Pickling liquid
2 teaspoon salt
225ml apple cider vinegar
112g sugar
1 tsp mustard powder
1 tsp yellow mustard seed
½ tsp turmeric
1 zucchini slice length ways, using vegetable peeler or mandolin
½ brown onion finely sliced
Orange poppyseed dressing
1 tsp Dijon mustard
¼ diced red onion
Remaining orange juice
Orange zest
1 tsp poppy seeds
2 tbsp apple cider vinegar
150ml olive oil
Salt and pepper to taste
Sugar to taste (helps balance the acidity)
Wine Tasting Notes
2021 Nouveau Rose
Displays bright red fruits, including strawberries, cherries and watermelon, on the nose and the palate. Fine acidity frames the elegant palate: A beautiful fresh fruit salad of flavours with nuances and mint and herb.
Method
Step 1
First step is to make the pickled zucchini. Place the sliced brown onion and zucchini in a bowl and add 1 teaspoon of salt. Mix it all around and set aside for 20-30 minutes, this will help draw out any excess water the vegetable is holding and will help preserve the crisp texture.
In a saucepan heat the salt, apple cider vinegar, sugar, mustard powder, yellow mustard seeds and turmeric. Bring to a simmer.
Once the zucchini has been salted, wash it off in a metal strainer removing the salty water. Pat dry with a paper towel and place into a bowl or jar with a lid and pour the hot pickling liquid over.
For the best results let sit overnight in the fridge.
Step 2
Boil a pot of water with a good pinch of salt, once boiling blanch the green beans for maximum 2 minutes, remove from water and place into iced water, repeat this process for the peas and broccolini once cooked and chilled remove from water and set aside.
Step 3:
Peel and cut your cantaloupe into 3cm pieces set aside.
Segment your oranges and squeeze the excess orange juice into a bowl that will be used in the dressing.
Step 4:
If you have a stick blender use this if not you can use a whisk.
Put the Dijon mustard, apple cider vinegar, orange juice and onion in a bowl and blend or whisk together, once blended slowly add your olive oil until all combined. Season with salt, pepper and sugar.
Lastly add the poppy seeds.
To Assemble:
Get four bowls or any serving dish you would like to use.
Place an even layer of leaf salad on the bottom. Follow with cantaloupe, beans, broccolini, peas, orange segments and pickled zucchini.
Place the burrata in the middle of the plate with 3 pieces of prosciutto flowing around.
To finish, drizzle the orange and poppyseed dressing over the burrata.
Garnish with fresh basil and parsley.
