Burrata and kale salad

Add a cheesy spin on tonight's salad with Chef Matt Dean Pettit's refreshing and creamy creation!




  1. Whisking a large bowl, shaking in a sealed container or using a food processor with it running, slowly add the honey, Dijon and mix well.
  2. Slowly pour in the Canola oil whisking or processing until smooth and emulsified.
  3. Season with salt and pepper and set aside until needed.
  4. In a large mixing bowl, add the baby kale, tomatoes and vinaigrette, keeping a bit back. Mix well until all components are nice and coasted.
  5. Using a large serving bowl place the tossed salad into the bowl, topping in the centre with the burrata cheese.
  6. Over the cheese, pour the remaining vinaigrette and garnish with basil and toasted panko.