Burrata with hibiscus, raspberry, and pomegranate sauce

Ingredients (for 2 people)

For the salad

• 1 very fresh burrata

• 2 good handfuls of rocket

• 1/2 pomegranate (seeds only)

• A few leaves of fresh basil

• A handful of pistachios

For the Hibiscus-Raspberry sauce

• 1 teaspoon of raspberry vinegar

• 1 tsp olive oil

• About ten drops of Antésite Hibiscus Raspberry Pomegranate
  

Preparation

1. Prepare the salad base

1. Rinse the rocket and arrange it in two shallow bowls.
   

2. Add the burrata

1. Drain the burrata and then place it in the center of each plate.

2. Add a few Fresh basil leaves on top.

3. Prepare the sauce

1. In a small bowl, add the olive oil and raspberry vinegar.

2. Add about ten drops of Antésite Hibiscus Raspberry Pomegranate
   

3. Whisk until you obtain a smooth sauce.

4. Dress up

1. Drizzle the burrata with a little Hibiscus Raspberry Grande sauce

2. Add some pomegranate seeds and pistachios
   

👉 video recipe here