Burrata, Beet & Grilled Peach Salad
•4oz burrata cheese, halved
•1 baby gold beet
•1 Chioggia beet
•Sea salt for seasoning
•3 tablespoons sherry vinegar
•¼ cup olive oil
•1 peach halved and grilled, cut into 1 inch pieces
•1 ear of corn, kernels cut off cob
•¼ cup blanched fava beans, halved
•⅓ cup fresh dill
•2 cups extra virgin olive oil
•2 inches of cleaned and peeled lotus root, sliced to ⅛ inch pieces
•½ cup canola oil
•Cracked black pepper for seasoning
Preheat the oven to 375⁰F.
Coat the beets with olive oil and salt. Place in a deep cooking sheet with the sherry vinegar and water, about ½ inch deep. Roast for 45 minutes, or until cooked through. Remove beets from oven and let cool. When cool peel off skin and cut into 1 inch cubes. Reserve for later use.
Send corn kernels through a juicer. Place juice into a sauce pan and bring to a simmer. When the corn pudding has thickened remove from heat to cool and reserve for later use.
Wash dill and pat dry. Place in a heat resistant bowl and muddle dill with a wooden spoon. In a small sauce pan heat half of the olive oil. Carefully add the hot oil to dill and stir. Oil should turn green from the dill. Slowly add the remaining half of the oil to the bowl. Let mixture steep until cool. Once cool, line a funnel with cheese cloth, strain oil into bottle.
Heat canola oil in a frying pan over high heat. After about 3 minutes check the temperature of the canola oil by dipping the end of a wooden spoon into oil, if small bubbles form and raise from the spoon the oil is ready to cook with. Carefully place a handful of lotus slices into the hot oil. When the lotus root stops bubbling and is light in color, about 1 minute, remove from oil and place on sheet pan lined with paper towels. Immediately season with salt.
Divide the corn pudding across two serving plates. Place a 2oz portion of the burrata onto each plate. Crack fresh black pepper over the cheese and lightly salt.
Place grilled peaches, roasted beets and halved fava beans around the burrata. Drizzle dill oil over the salad. Top with 2 or 3 slices of fried lotus root.