Spinach and Kumato Tomato Salad with Burratta Cheese and Truffle Honey Pistachio Dressing

If you do not like truffles simply swap out a more main stream/plain honey such as an Acai Honey or Clover Honey.  This will still give you the bit of sweetness just not the truffle flavor, which in the case of this recipe the truffle comes off as a mild accent that deepens the flavors of the nuts and honey yet does not overpower the dish or seem heavy as many times can be the case with truffle.  Splurge, experiment, and let your taste buds go wild as this could be the one dish that makes you a truffle enthusiast after all.  Bonus, simple, delicious, and great for an accompaniment for any dish whether as a side or appetizer!

Spinach and Kumato Tomato Salad with Burratta Cheese and Truffle Honey Pistachio Dressing

Note:  We used two unusual ingredients.  One, the Kumato tomato.  It is a sweeter small varietal that is similar to the "tomato on the vine" that you find in almost any grocer only a much deeper color and brilliant flavor.  You can substitute any tomato that is your favorite, heirloom or otherwise.  Also, truffle honey can be found in many specialty or gourmet stores or online but a simple clear honey (non-crystalized) will work nicely as well.

1 8 oz bag of baby spinach, washed and dried

4-6 small tomatoes, cut into wedges approximately one inch thick
1 small bag shelled pistachios (approximately 2oz)
1 Tbsp Truffled Honey (or Acai Honey)
1 tsp water
8 oz burratta cheese
1/4 cup olive oil
truffle oil, to taste (optional)
juice from 1/2 orange (blood orange works great here but any sweet orange will be good)
salt and pepper to taste
reduced balsamic (optional - another great addition is a truffle balsamic available in some specialty stores)

In a small bowl combine the pistachios, honey, and water mixing well.

In another bowl whisk together olive oil and orange juice then toss with the spinach.

Pile dressed lettuce onto plates.  Place tomatoes on top of lettuce to create a "ring" for the cheese.  Split the burratta cheese, removing any tougher outer layer of "skin" and place on center of lettuce and tomatoes.  Top the burratta with the pistachio mixture.  Drizzle with truffle oil and/or reduced balsamic if desired.