Summer in Genovese Salad with Limoncello Vinaigrette

Limoncello Vinaigrette Ingredients

• 4 Tbsp Limoncello liqueur

• 2 lemons, zested

• Juice of 1 lemon

• 2 tsp honey

• 1 cup olive oil

• ½ tsp soy sauce

• Salt & pepper to taste

Salad Ingredients

• 1 cup hulled and quartered ripe strawberries

• 2 cups each of Vision Greens Crunchy Green Leaf Lettuce and Sweet Baby Romaine Lettuce

• ½ cup blanched peas

• 1 cup fresh basil leaves

• ½ cup mint

• ¼ cup toasted hazelnuts (garnish)

• 125-gram burrata

• 1 tsp olive oil

• Salt & pepper to taste

Directions

1. Make the dressing. Vigorously whisk all ingredients together in a small bowl (or shake in a covered jar) until emulsified. Taste and season with a pinch of salt and a few twists of pepper, as needed. Place dressing in the fridge until required.

2. Toss the salad. Combine all ingredients, except hazelnuts and burrata, in a large bowl.

3. Drizzle the dressing evenly on the salad and toss gently until combined.

4. Toast the hazelnuts in the oven at 325˚degrees for 5-7 minutes. Crush the hazelnuts and set aside for garnish.

5. Place the burrata in a small bowl and mash with a fork. Drizzle in 1 tsp of olive oil, and salt to taste. Pulverize until a creamy texture is achieved.

6. Serve immediately and enjoy!