Roasted pineapple for a luxurious salad

There are fruit salads, which have fruit as the main ingredient in the salad. The former turns into a soggy, oxidized mess that dissolves in your neighbor’s juices. save it for a 12 year old Crowd after soccer practice. For a more grown-up take, use a large spear of roasted pineapple to create a sophisticated salad his fit and impress his date for dinner.

if possible grilled pineappleyou are going to love roasted pineapple. The flavor of caramel permeates the whole, making it even sweeter. Grilled pineapple is great for this dish, but I enjoy the intense flavor that comes from roasting. The extra time spent in the oven leads to more moisture evaporation and concentration of natural sugars. When he’s under the broiler for 5 minutes and slightly browned, he’s almost done.

Serve 2 warm pineapples on a plate (I like them criss-crossed) and top the roasted fruit with 3-4 burrata generously. You can also have a bowl of burrata balls here for the perfect expression of cheese indulgence. And I applaud you.Sprinkle fresh basil or mint on top and sprinkle with salted walnuts. white balsamic Sprinkle flaky salt and chili flakes all over plate. You can use dark balsamic in a pinch, but white balsamic has a fruitier and brighter taste, so I think it’s easier to match. The warm pineapple is dotted with creamy and cool burrata, the sweet acidity of pineapple, the salty bitterness of walnuts and the warm spice of chili flakes. A fascinating finished product of amazing complexity and perfect balance.

This dish is a great vegetarian option, but meat-leaning people can easily add a mound of shredded prosciutto or a sprinkle of crunchy bacon. The great thing about is that you can adjust the amount of fruit to your liking with cheese, walnuts and spices.

Roasted Pineapple Salad with Burrata

material:

• Four ¾-inch spear of pineapple
• 1 ball of burrata
• 1/2 cup salted walnuts (piece or half)
• 3-4 fresh mint and basil leaves
• ½ teaspoon chili flakes (I use Calabrian Peperoncino Chili Flakes)
• 1/2 teaspoon salt
• white balsamic vinegar to finish

Preheat oven to 400°F. Arrange the sheets of parchment on his tray.

Place the pineapple spear on the parchment-Line the sheet tray and bake for 25-30 minutes. Flip once. Bake one side for 5 minutes and it’s done. (If you’re in a hurry, bake one pineapple for 5 minutes per side. You might miss that rich sweetness, but it’s still great.)

Cross two spears per plate. Place half a ball of burrata on each plate.Cut and arrange pieces of cheese decoratively inside the pineapple. Sprinkle walnut halves on each plate. Roughly tear the mint and basil leaves and drop them on top. Sprinkle with white balsamic vinegar to finish, Then add 1/4 teaspoon each of chili flakes and salt. Have fun right away (and secretly think about the whole second Burrataball plan after the date is over).