Asparagus Tomato Salad with Burrata Cheese

Step 1

Preheat oven to 400 F.

Step 2

Trim asparagus ends. Dice the asparagus into 1-5 inch pieces. Toss diced asparagus with 1 tablespoon of olive oil and salt and pepper to taste. Place asparagus in a parchment paper-lined baking sheet without overcrowding.

Step 3

Roast in the preheated oven at 400 F for 10 minutes. Remove from the oven.

Step 4

Reduce oven to 350 F. On a separate baking sheet, add pine nuts and roast in the oven at 350 F for 5 minutes. Watch the oven carefully - the nuts can burn quickly.

Step 5

In a medium bowl, make a salad dressing by combining balsamic vinegar and olive oil. Whisk to emulsify.

Step 6

In a large bowl, combine roasted asparagus, halved grape (or cherry) tomatoes. Drizzle with the salad dressing (you don't need to use all of it) and toss everything together.

Step 7

Distribute the salad among the salad bowls. Top with Burrata cheese and toasted pine nuts. Top the salad (and the Burrata cheese) with chopped fresh basil leaves and a small amount of cracked black pepper