(Serves 2)

I made the Strawberry Burrata Salad here with a combination of chopped dandelion greens and radicchio because I like the contrast of the bitterness with the sweetness of the fruit and the mellow almost bland flavor of the burrata cheese. If you prefer lighter greens, bibb lettuce or a mix of baby lettuces would be lovely as well. Topped with a slightly sweetened balsamic vinaigrette, toasted almonds and a healthy sprinkling of freshly ground pepper, the marriage of textures and flavors is just unusual enough to create a delightful change from the usual tossed salad lineup.

• 4 cups salad greens of your choice
• 1 cup strawberries, trimmed and sliced
• 1 8-oz ball of burrata, cut into roughly 1-inch pieces
• ¼ cup toasted sliced almonds
• Salt and freshly ground pepper

For the dressing:
• 1/3 cup olive oil
• 1/3 cup balsamic vinegar
• 1 Tb honey

Arrange the salad greens onto two plates. Sprinkle the sliced strawberries on top, arrange the burrata pieces, drizzle the balsamic dressing, toss on the almonds, and finish with a light sprinkling of salt and a heftier dash of freshly ground pepper.