Waching daily Dec 28 2017

This salad is a proper fest!

Burrata, prosciutto, caramelized apricots...

yellow cherry tomatoes, green leafs, super crunchy, super fresh...

to celebrate, for the holidays, for you, for me...

to enjoy while eating, always!

Let's begin.

I have a super hot pan, and I told you the apricots are going to be caramelized.

Add 1 TBSP. COCONUT OIL. I like using virgin coconut oil...

You can use any other oil you prefer!

This one gives all those beautiful coconut flavours that I personally love!

Let's add 2 TBSP. MUSCOVADO SUGAR to our apricots.

We will use 6 APRICOTS.

And now let's go straight to the pan.

This is super quick. Let's turn them to the other side.

Look at this beauty!

The apricots, pears, peaches...any fruit...

can be grilled with some sugar and it's amazing!

But, if you have the fruits super sweet, maybe it's not necessary to do this.

But I do this because it gives a lovely sweet touch, you know what I mean...

juiciness!

While this cools down a bit, let's prepare the vinagrette.

This salad has lots of different flavours, a great variety...

the sweetness of the fruit, the creamyness of the burrata, the freshness of the tomatoes...

the salty touch of the prosciutto.

So the vinagrette will be soft, because we already have a great variety of flavours.

So, I have 1 TSP. SEA SALT.

1 PART CASSIS VINEGAR.

You can use other vinegar or balsamic oil if you prefer.

The vinegar will help the salt dissolve.

This salt is like cristal and if it doesn't dissolves totally, I don't care because I really like it.

Some WHITE PEPPER.

And 3 PARTS OLIVE OIL.

The amounts are always 1 part of vinegar and 3 times the amount in oil.

The vinagrette is ready.

Now, you can store this in the fridge. You can keep it in a little jar.

It keeps up for a week.

Before using it shake the jar so it mixes well.

I like the vinagrette cold, so it's a good idea to keep it in the fridge.

So let's do this salad!

Here I have radicchio, lettuce, rocket, cabagge...

kale...

You can use any green leaves you like and prefer.

here I have a great variety because we are in a cooking show...

You haven't subsribe to my channel yet??

What are you waiting for? We have 1 video every week!

Now we are preparing lot's of recipes for the holidays, to invite people over, to celebrate and to eat.

Now, time for 150 GRS. PROSCIUTTO.

Chop it, add the whole slices, do as you prefer.

I like to be able to see all of the ingredients inside the salad.

Time for the apricots.

Ideally to receive people over is to prepare dishes that are visually lovely.

So I thought this salad with that criteria, to make it super pretty and tempting.

A good contrast of colours and textures.

Look at that golden apricots,

but, keep that in mind while thinking of a recipe, make them full of colours and textures.

I am so hungry!

Let's add 250 GRS. BURRATA.

Break it directly with your hands on top of the salad.

I will finish it with 150 GRS YELLOW CHERRY TOMATOES.

Yellow, red, green, the one you like.

Lat shake to my vinagrette.

Salad ready!

My name is Felicitas Pizarro...

remember we are what we eat and what we cook...

today we are Burrata, Prosciutto and Apricot Salad!