Burrata and Parma ham with mixed leaves

Serves: people

If you like mozzarella or ricotta you will love burrata, a rich delicacy from Puglia and possibly the best cheese you will ever taste! Burrata is made from stretched mozzarella which is turned into a pocket and then filled with stracciatella (meaning ‘little rags’), a mixture of fresh cream and shredded mozzarella. It has a very short shelf life, so if you can’t find fresh burrata use buffalo mozzarella instead.

Serve this quick and easy salad as a starter or add some good quality sourdough bread for a delicious light dinner or weekend lunch.

INGREDIENTS

8 slices Parma ham
1 fennel bulb
2 heads red chicory
150 g ruby chard leaves
75 g lambs lettuce
250 g ball of burrata or buffalo mozzarella
1 sprig fresh tarragon
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Sea salt

INSTRUCTIONS

Wash the tarragon leaves and finely chop. Mix the olive oil with the balsamic vinegar and a little salt, add the chopped tarragon and leave to infuse.
Top and tail the fennel bulb and finely slice using a mandolin or peeler. Rinse under running water.
Wash the chicory, chard and lamb lettuce and arrange in a bowl with the sliced fennel. Drizzle with the balsamic dressing and toss to coat.
Arrange the Parma ham slices over the salad. Drain the burrata and tear into chunky pieces over the salad.