Pear Burrata Napoleon
Chef Jyll Everman
Gather On Broadway
Green Bay, Wis.
Here’s a no-cook, no-bake “Napoleon” made out of cheese. Creamy burrata is layered with arugula and pine nuts for an appetizer that makes a wow presentation with very little labor. A mustardy vinaigrette provides just the right flavor finish.
¼ cup toasted pine nuts
1 tbsp. whole grain mustard
1 tsp. honey
½ tsp. apple cider vinegar
1/8 cup extra virgin olive oil
3 oz. baby arugula
4 large Bartlett or other seasonal pears, thinly sliced
4 balls burrata cheese (4 oz. each)
Salt and pepper, to taste
1/8 cup toasted pine nuts
1/8 cup micro arugula greens
- For vinaigrette, combine pine nuts, mustard and honey in food processor or blender; process until smooth. Slowly stream in olive oil until dressing is emulsified; season with salt and pepper to taste.
- For Napoleon, toss baby arugula with ¼ of the vinaigrette.
- On each of four plates, arrange 1/3 of one sliced pear; top with ½ a burrata ball and sprinkle with salt and pepper. Add a small handful of dressed arugula and repeat layer. Finish with remaining 1/3 of sliced pear, drizzle with more vinaigrette, sprinkle with toasted pine nuts and top with micro arugula greens. Serve immediately.
Photo courtesy of BelGioioso Cheese