Flavor asparagus and white beans with vinegar sauce and salt. Put them on the plate. Cut the burrata into two and lay on the plate.
Flavor the cherries with olive oil and sprinkle on burrata slices.
VINAIGRETTE ;
Add all ingredients in a jar and shake. The sauce is ready.
100 g boiled white beans
50 g cherry (pits removed)
100 g steam cooked asparagus
Vinaigrette:
Olive Oil
Maldon salt
VINAIGRETTE ;
30 g red wine vinegar
75 g olive oil
4 g salt
1 g black pepper
5 g grated garlic
DI LATTE DI BUFFALA
BURRATA 150g
DI LATTE DI BUFFALA
TRUFFLE BURRATA 150g