Spring is here! The hills are alive! The birds are singing!
If you live in the South, we are relishing in 70 degree days and longer evenings of glorious sunlight. It’s amazing what a little change in weather can do for you, right? We went from a month of straight rain to this beautiful, California-esque weather and I swear my mood went from “meh” to “eeeeeeee!” in 24 hours.
To embrace the beautiful weather I find myself walking Hondo more often, eating dinner outside (before it gets way too hot to enjoy that), riding our Jeep around on the weekends, and of course looking for colorful Spring produce at the store. These snap peas were staring at me the other day, their bright green hue a light at the end of this long winter tunnel. So naturally I whisked the away to my humble abode.
I sautéed the peas lightly, then served them with creamy pillows of burrata, prosciutto, and fresh mint. The mint is a surprising tastes in a dish like this, but it adds the most beautiful, subtle fresh hint of herbs. In my eyes, this is basically a salad. A big burrata salad recipe. Without the lettuce. But hey, if you count it as a salad, I will too.
Burrata with Prosciutto, Peas, and Mint
- 8 ounces burrata cheese
- 1/4 pound prosciutto thinly sliced
- 1/4 pound snap peas fresh
- 1 tablespoons olive oil
Sauté snap peas with 1 tablespoon olive oil over medium-high heat for a few minutes, until softened (about 7 minutes). Season with salt and pepper and set aside.
Arrange the burrata, prosciutto, peas and mint on a platter. Serve with toasted sourdough bread.
This is great on it's own but garnish to your liking with olive oil, salt, pepper, and balsamic reduction. Any and all of it!