Proud Sponsors of Chef Troy
"As one of our most recognizable culinary personas, whose impact on our city's culinary scene is difficult to miss, Chef Troy has been voted as one of the Top Five Chefs in Charlotte, NC for the second year in a row!"-Creative Loafing 2013 & 2014

Mixed Greens with Burrata Cheese, Heirloom Tomato and Crispy Bacon

  • 6 Cups-Mixed Greens
  • To Taste-Red Onion-thin sliced
  • 8 Slices-Thick Sliced Bacon-cut into thin strips, cooked, drained, reserve drippings
  • 1 Each-Heirloom Tomato-large or two small, cut into bite size pieces
  • 2 Each-Burrata Cheese
  • 1 Cup-Bread-cubed
  • 2 Tablespoons-Parsley-leaves only, chopped
  • To Taste-Extra Virgin Olive Oil
  • To Taste-Balsamic Vinegar

Directions

  1. Remove burrata from water and leave at room temperature while making croutons/assembling salad.
  2. Preheat oven to 325 degrees.
  3. Place bread in an oven safe skillet and place in oven.
  4. Toast until crispy, tossing frequently, until dried all the way through, about 15-20 minutes.
  5. Toss with reserved bacon drippings/parsley and back in oven for 3 minutes.
  6. Remove and allow to cool.
  7. On two individual plates equally distribute greens.
  8. Top with onion, bacon and tomato.
  9. Place a burrata cheese on each salad, cut into each with a knife exposed the inside of the cheese.
  10. Drizzle with olive oil, balsamic, season to taste and serve.