Tomato and Burrata Salad with Kahlua Glazed Pecans

A very simple (ridiculously simple) yet tasty treat for summer.  Once you have a batch of our Kahlua Glazed Nuts made, there is such a variety of treats you can make with them from salads to main dishes and desserts.  The fresh crispness of the veggies and the smooth creaminess of the cheese on this salad pair well with the sweeter flavor and texture of the nuts.  Use a simple dressing with this salad as suggested in the recipe below.  Top with as much or as little of the burrata cheese as you like, same with the nuts.  For each salad I used the cheese from one 4 oz ball of burrata.  Although you can use the casing, the texture for the salad is best if you remove the outer layer and just use the creamy inside of the cheese.

Tomato and Burrata Salad with Kahlua Glazed Pecans

2 cups baby greens (arugula, frisee, spring mix all work well)

2  tomatoes, sliced (pictured here were Kumato Tomatoes, but your favorite will work well)

4-8 oz burrata cheese 

1/2 navel orange, juiced (approximately 2 Tablespoons)

1/4 cup Extra Virgin Olive Oil 

salt and pepper to taste

BVC Kahlua Glazed Nuts
Reduced balsamic vinegar (optional)

1.  In a small bowl, whisk together the orange juice with the olive oil.  Toss the lettuce with the dressing and salt and pepper to taste. 

2.  Arrange lettuce bed on two plates.  Scoop out the burrata cheese from its casing and place in center of lettuce.  Scatter tomatoes around the side.  Top the cheese with the Kahlua Glazed Nuts.  If using, drizzle lightly with reduced balsamic vinegar.