Salade de radicchio, asperges et burrata, vinaigrette au citron, aux câpres et au miel de Manuka

Ingrédients

• 1/2 radicchio
• 10 spears asparagus
• 2 tbsp olive oil
• 2 tbsp capers
• 1 tbsp Manuka honey
• 1/4 lemon (juiced & zest)
• 1 tsp basil leaves (finely chopped)
• 1 burrata

Préparation

1. 1

   Cut the radicchio into wedges; keep the core so that they hold their shape.

2. 2

   Brush the vegetables and the griddle with some olive oil, and cook the radicchio until soft, turning over halfway through. Griddle the asparagus at the smae time.

3. 3

   Rinse the capers in running water, and briefly cook on the griddle until they are lightly charred.

4. 4

   Whisk together Manuka honey, remaining olive oil, lemon juice & zest, season and add the capers.

5. 5

   Cut open the burrata and place on the cooked, still warm, vegetables and drizzle the dressing over and sprinkle the basil over the top.