Burrata with Speck, Peas, and Mint

Burrata with Speck, Peas, and Mint 

adapted from Food & Wine

This recipe was originally developed by Nancy Silverton who is known for her deliberate simplicity,  I prefer it with Italian salad dressing rather than the lemon vinaigrette he serves with it. I also think it would be good with prosciutto since speck (smoked prosciutto) can be difficult to find. 

Makes 2 servings                                                                   

1/3 cup fresh or frozen baby peas 

1 Tbsp. water

1/4 cup packed finely shredded mint leaves 

4 Tbsp. reduced fat Italian salad dressing

2 Tbsp. freshly grated Parmesan cheese, plus more for sprinkling 

Kosher salt and freshly ground black pepper 

6 thin slices speck (about 2 ounces), cut in half

6 ounces burrata cheese, cut into 4 pieces

1. Place the peas and water in a small bowl.
2. Cover and microwave until tender, about 1 minute.
3. Drain and rinse under cold water; pat dry. 
4. In a medium bowl, toss the peas with the mint, salad dressing and cheese; Season with salt and pepper. Divide the pea mixture, burrata and speck between 2 plates.
5. Sprinkle with additional Parmesan prior to serving, if desired.

Enjoy!