4 ounces burrata cheese fresh cut into 3/4-inch cubes
6 servings kosher salt and pepper black freshly ground
2 tablespoons juice of lemon fresh
2 teaspoons olive oil extra-virgin
2 tablespoons pinenuts
2 ounces pancetta thinly sliced
Equipment
bowl
baking sheet
paper towels
baking paper
oven
whisk
grill
slotted spoon
grill pan
Directions
Watch how to make this recipe.
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper.
Place the prosciutto in a single layer on the prepared baking sheet.
Bake for 12 to 14 minutes until crispy.
Drain on paper towels. Chop the prosciutto into 1/4-inch pieces.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each side until crisp-tender.
In a medium bowl, combine the lemon juice and 2 tablespoons olive oil.
Whisk until combined. Season with salt and pepper, to taste.
Add the melon and mozzarella cheese and toss until all ingredients are combined.
Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and burrata cheese on top of the asparagus.
Drizzle any remaining vinaigrette over the top.
Sprinkle the prosciutto and pine nuts on top and serve.
*Cook's Note: To toast pine nuts, arrange in a single layer on a baking sheet.
Bake in a preheated 350 degrees F oven for 8 to 12 minutes until lightly browned.
