Ingredients

Serves 2

Bufala with Celery Herb Salad, Anchovies, Grated Egg and Lemon

1 bufala mozzarella cut into thirds
Sliced celery, peeled and sliced on the bias
One green onion sliced on the bias
Chopped chives
Baby basil leaves
Tarragon
Chervil
Baby chard

For vinaigrette:
1 shallot, finely chopped
2 tbsp Champagne vinegar
⅓ cup extra virgin olive oil
Cracked black pepper

 

Burrata with Spec, Peas, Sugar Snaps and Mint

1 burrata cheese
2 slices of speck
Peas,  blanched
Sugar snap peas, sliced
Mint
Grated parmesan
 Extra virgin olive oil
Salt

Method

Bufala with Celery Herb Salad, Anchovies, Grated Egg and Lemon

Assemble herbs and celery and season with salt. Combine vinaigrette ingredients and use to dress the salad.

Place three slices of finely sliced lemon on a plate.

Place cheese onto slices of lemon.

Drape with anchovies dressed with extra virgin olive oil and flat leaf parsley.

Grate a hard-boiled egg over salad and serve.

 

Burrata with Spec, Peas, Sugar Snaps and Mint

Mix blanched peas, sliced sugar snap peas and mint with grated parmesan, extra virgin olive oil and salt.

Cut burrata in half and wrap each half with a slice of speck.

Place burrata on plate and spoon over pea and mint salad.

Grate parmesan over salad and serve.