Burrata and kale salad

Serves 2-4

Add a cheesy spin on tonight's salad with Chef Matt Dean Pettit's refreshing and creamy creation!

cups baby Kale, fresh

cup heirloom tomatoes, halved

tbsp honey

tsp Dijon mustard

1/2

cup canola oil

to taste

Kosher salt

to taste

fresh black pepper

large burrata cheese Ball

lemon, zested

1/4

cup panko bread crumbs, toasted

Small bunch

basil leaves, garnish

Whisking a large bowl, shaking in a sealed container or using a food processor with it running, slowly add the honey, Dijon and mix well.
Slowly pour in the Canola oil whisking or processing until smooth and emulsified.
Season with salt and pepper and set aside until needed.
In a large mixing bowl, add the baby kale, tomatoes and vinaigrette, keeping a bit back. Mix well until all components are nice and coasted.
Using a large serving bowl place the tossed salad into the bowl, topping in the centre with the burrata cheese.
Over the cheese, pour the remaining vinaigrette and garnish with basil and toasted panko.