We love to do the dip, but sometimes we want to change things up from hummus. That's where this buttery burrata cheese comes in! Cut it open, dip your pita and top with this mixed pea and prosciutto salad. Great for effortless entertaining that looks like you went through a lot of trouble! You can also enjoy it as a sandwich, as seen here. Feel free to add a handful of your favorite spring herbs.
1 large burrata cheese
1 cup fresh peas, shelled
1 cup snap peas, sliced
4 slices prosciutto, torn into smaller pieces
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon honey
Salt and pepper to taste
Instructions:
Bring a pot of salted water to a boil. Add the shelled peas and cook for 2-3 minutes until they become bright green and tender. Drain the peas and rinse them under cold water to stop the cooking process. Set aside.
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, and honey to make the dressing. Season with salt and pepper to taste.
In a bowl, mix the fresh shelled peas with the snap peas and add in dressing.
Plate the peas and tear open the burrata cheese and place it in the center of the salad.
Spread torn proscuitto around, serve with sliced pita.