Serves 2 as appetizer
2 ounces salmon lox, roll slices as pictured
1 heirloom tomato, sliced thin
one 4 oz. ball burrata
micro basil, garnish
zesty vinaigrette, recipe follows
half toasted baguette, sliced 1” thick
zesty vinaigrette
4 tablespoons olive oil
2 tablespoons aged balsamic vinegar
zest of one lemon
1/2 teaspoon stone ground mustard
1
1. In a small jar combine, olive oil, balsamic vinegar, lemon zest and stone-ground mustard.
2. Stir to combine.
3. On a small serving platter arrange lox, tomato slices, burrata and toasted baguette.
4. Drizzle Zesty Vinaigrette over tomatoes and garnish with micro basil.
Ingredients
Serves 2 as appetizer
2 ounces salmon lox, roll slices as pictured
1 heirloom tomato, sliced thin
one 4 oz. ball burrata
micro basil, garnish
zesty vinaigrette, recipe follows
half toasted baguette, sliced 1” thick
zesty vinaigrette
4 tablespoons olive oil
2 tablespoons aged balsamic vinegar
zest of one lemon
1/2 teaspoon stone ground mustard
Directions
1
1. In a small jar combine, olive oil, balsamic vinegar, lemon zest and stone-ground mustard.
2. Stir to combine.
3. On a small serving platter arrange lox, tomato slices, burrata and toasted baguette.
4. Drizzle Zesty Vinaigrette over tomatoes and garnish with micro basil.