Introducing our new Wally's TV series, In the Kitchen with Chef Ryan! Learn secret recipes from inside the Wally's Kitchen, hosted by our Executive Chef, Ryan Kluver.
This week's dish is inspired by White Truffle Week at Wally's! Make chef's Buffalo Burrata with Shaved Pears, White Truffle and Toasted Walnut Vinaigrette and enjoy this beautiful meal right at home.
Buffalo Burrata with Shaved Pears, White Truffle and Toasted Walnut Vinaigrette
1 ball 4oz imported buffalo milk burrata
4tbl white truffle oil, divided
1c whole walnuts
1 each warren or bosc pear
1tbl truffle honey
pinch chili flake
fluer d sel
mix baby herbs or wild arugula
white truffle, to taste
1. Preheat an oven to 350f
2. Toss walnuts with 1tbl white truffle oil and some salt. Toast in the oven until deep golden brown, about 10-15 minutes. Remove tray from oven and put walnuts onto a cutting board. Cut half of the walnuts into small pieces and place in a small bowl. Top with remaining white truffle oil, some more salt and a pinch of chili flakes. Stir vinaigrette together and set aside. You really want to do this while walnuts are still warm so you can open up the flavors and aromas of the truffle oil and walnuts.
3. Take out serving plate and make a small pile of toasted walnuts in the center. Remove burrata from water and place on top. Using a mandoline, shave thin slices of pear all over top of salad. take Walnut vinaigrette and generously spoon over the top. Drizzle some truffle honey on and around salad and garnish with a mix of wild herbs, flowers and/or baby arugula. Season the burrata with a final finish of salt and few drops of truffle oil and enjoy. Can be served with toasted country bread or baguette.