Burrata with Spring Herbs and Market Vegetables

Ingredients:

• 1 bunch, asparagus - We recommend using the thin asparagus.
• 1 1/2 cup, snap peas
  
• thick-sliced bread
• juice of 1 lemon
• 1 lemon rind - finely chopped
• 1 small, shallot - thinly sliced
• il Fustino Lemon Olive Oil
• il Fustino Mimosa Champagne Vinegar
• fresh cracked pepper
• 1 bunch, dill - to taste, chopped
• 1 bunch, mint - torn
• 8 oz, fresh burrata

Directions:

Prepare your vegetables: chop the asparagus and snap peas into chunks, about an inch wide. Blanch your asparagus and snap peas, get an ice bath ready and set aside. Bring a pot of salted water to a boil and blanch the chopped vegetables for in batches for 30 seconds each, remove from boiling water and add to the ice bath to shock them.

Toast your bread under the broiler.

While bread is toasting, dry the asparagus and snap peas and add them to a mixing bowl. Add a hearty drizzle of lemon olive oil, the juice of 1 lemon, a splash of Mimosa vinegar and a pinch of salt. Toss to combine. Add in the sliced shallot, half of the sliced lemon rind, chopped dill and torn mint. Season with more salt to taste.

To serve, add the asparagus mixture to a plate and top with torn burrata. Top with more olive oil and serve with toasted bread. Enjoy!

Recipe adapted from eyeswoon