Mozzarella Burrata with Spiced Coppa ham,
Walnut Pesto, Butter Lettuce and Truffle Vinaigrette
Serves 8-12
Walnut Pesto
1 cup olive oil
4 cups walnuts, toasted
2 tablespoons champagne vinegar
2 teaspoons salt
4 garlic cloves
Toast the walnuts and pour the walnut oil over them while they are still warm. Put the walnuts, oil, garlic cloves in a food processor and begin to blend. Once desired consistency is reached, add salt and champagne vinegar and blend again to check seasoning and consistency.
Truffle-Bacon Vinaigrette
3/4 cup Sherry vinegar
1 1/2 cup sugar
1/4 cup water
2 tablespoons truffle oil, white or black as desired
1⁄4 cup truffle, minced (canned truffle works in place of fresh)
1⁄4 teaspoon salt
1⁄4 teaspoon champagne vinegar
2 tablespoons olive oil
2 tablespoons bacon fat, melted
Combine sherry vinegar, glucose, sugar, water; and cook to desired syrup consistency. Let cool to test the consistency on a plate. Then add champagne vinegar, minced truffle and truffle oil to taste. Season with salt if necessary and top off with olive oil and bacon fat.
For the Plate
2 ounces burrata mozzarella 4 slices coppa ham, spiced
1 ounce truffle vinaigrette
1 ounce garlic bread croutons
1 ounce walnut pesto
2 ounces butter lettuce Salt and pepper
Spread light amount of walnut pesto on the bottom of the plate. Layer butter lettuce with coppa and mound fresh burratta in the center of the leaves. Drizzle with truffle-bacon vinaigrette across all ingredients.