Fried Prosciutto, Strawberry & Burrata Salad with Pesto Vinaigrette
This fried prosciutto, strawberry and burrata salad is the perfect spring time salad for Easter Brunch. It’s got crispy prosciutto, sweet strawberries, fresh avocado and deliciously rich bits of burrata layered on tender butter lettuce leaves. The dressing is made from store bought pesto to save you extra time.
Ingredients
- ½ cup pesto storebought
- ½ large lemon juiced
- 1 tablespoon white balsamic glaze or honey
- 2 tablespoon olive oil
- 6 slices prosciutto
- 1 head butter lettuce cleaned
- 2 balls burrata torn
- 1 large avocado thinly sliced
- 1 cup strawberries quartered
Instructions
- In a small bowl, combine pesto, lemon juice, white balsamic glaze (or honey) and olive oil and stir. Set aside.
- Heat a pan over medium-high and add prosciutto, 2 pieces at a time and cook until they begin to crisp up. Flip and repeat on other side. Remove the pieces as they get crispy and continue for the remaining slices. Once cool, crack into smaller pieces and set aside.
- Add half of the butter lettuce leaves to a large salad bowl and top with ⅓ of the dressing.
- Add the rest of the lettuce leaves and drizzle another ⅓ of the dressing.
- Evenly distribute the burrata, crispy prosciutto, avocado and strawberry and a pinch of salt. Drizzle the remaining dressing on top and serve immediately.
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