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Creamy burrata meets wood-fired asparagus & tomatoes and crispy hand-torn croutons for a salad you'll be making on repeat all year long.
20 Whole tomatoes
20 Stalk asparagus
1/2 Cup avocado oil
flake salt and pepper
1 Half loaf French bread
3/4 Cup butter
1 Teaspoon garlic salt
4 Cup arugula
2 Tablespoon truffle oil
3 Whole burrata rounds
4 Teaspoon balsamic reduction
: 500 ˚F
: 500 ˚F
20 Whole tomatoes
20 Stalk asparagus
1/2 Cup avocado oil
As Needed flake salt and pepper
: 500 ˚F
1 Half loaf French bread
3/4 Cup butter
1 Teaspoon garlic salt
4 Cup arugula
2 Tablespoon truffle oil
3 Whole burrata rounds
4 Teaspoon balsamic reduction