Preparation

Step 1: Blanch the Asparagus

Bring a large pot of salted water to a boil. While the water is heating, prepare an ice water bath in a large bowl. Add the trimmed asparagus to the boiling water and cook for 2-3 minutes until they turn bright green and are just tender-crisp.

Quickly transfer the asparagus to the ice water bath to stop the cooking process and preserve their color and crunch. Let them cool for 2 minutes, then drain and pat dry with paper towels. Cut the asparagus into 2-inch pieces.

Step 2: Prepare the Tomatoes

Rinse the cherry tomatoes thoroughly. Pat them dry with a clean towel and slice them in half. For a burst of extra flavor, you can use a mix of red, yellow, and heirloom cherry tomatoes to add color and variety.

Step 3: Toast the Nuts

In a small skillet over medium heat, toast the pine nuts or slivered almonds until golden and fragrant, about 3-4 minutes. Stir constantly to avoid burning. Once toasted, set them aside to cool.

Step 4: Make the Dressing

In a small bowl or mason jar, combine the extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, and minced garlic. Season with salt and freshly ground black pepper to taste. Whisk or shake until well emulsified. Taste and adjust the seasoning as needed.

Step 5: Assemble the Salad

1. On a large serving platter or salad bowl, spread a layer of arugula or mixed greens (if using).
2. Arrange the blanched asparagus and halved cherry tomatoes on top.
3. Gently tear the burrata balls into smaller pieces and scatter them over the salad.
4. Drizzle the dressing evenly over the salad.
5. Sprinkle with fresh basil leaves and toasted pine nuts or almonds.
6. Optional: Add a sprinkle of lemon zest and a drizzle of balsamic glaze for extra flavor.