for 4 person

Vinaigrette

2 ½ tbsp	white balsamic vinegar
1 tbsp	olive oil
1 bunch	chives, finely chopped
1	shallot, finely chopped
1	organic lemon, use a little grated zest
¼ tsp	salt
2 pinch	cayenne pepper

Tenderstem broccoli

400 g	tenderstem broccoli
	salted water, boiling

To serve

1 tbsp	olive oil
¼ tsp	salt
150 g	Fine Food Stracciatella di Burrata
20 g	Fine Food Nocciola Piemonte IGP, coarsely chopped
a little	sea salt

How it's done

Vinaigrette

Combine the balsamic and oil. Add the chives, shallot and lemon zest, season.

Tenderstem broccoli

Cook the broccoli in salted water for approx. 3 mins. until just soft, drain, refresh in ice-cold water, drain, pat dry.

To serve

Heat the oil in a frying pan, add the broccoli, stir fry for approx. 5 mins., season with salt. Serve the broccoli and stracciatella on a platter. Scatter the nuts on top, drizzle with the vinaigrette, sprinkle with fleur de sel.

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