Ingredients
Scale
- Olive oil
- 4 leeks – rinsed, end trimmed and cut into ½-inch wide disks
- 1 lb snap peas – cut into ½-inch wide pieces on a bias
- 1 bunch chives – finely chopped
- Zest and juice of 1 lemon
- 1 fresh burrata
- Lemon olive oil
- Salt and black pepper
Instructions
- Pour a little olive oil into a large skillet placed over medium-high heat. Add the leeks and cook for 3-4 minutes, stirring frequently. Add the snap peas and cook for another 3-4 minutes. The snap peas should be al dente.
- Whisk together the lemon zest, juice and ¼ cup olive oil in a large salad bowl. Add a pinch of salt and 4-5 turns of black pepper and whisk again. Place salad utensils over the vinaigrette. Place all of the vegetables on top of the utensils and sprinkle with the chives.
- Just before serving, roughly tear the burrata and dot it over the salad. Toss to combine the ingredients and serve immediately.