The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Spring Pea and Strawberry Caprese

Ingredients

Local strawberries

Burrata or Mozzarella di Bufala

Sugar snap peas or snow peas, blanched, shocked, trimmed

Heirloom cherry tomato

Local pea shoots

Basil

Ages balsamico

Extra virgin olive oil

Fleur de Sel or Maldon Sea Salt

Directions

Halve or Quarter Strawberries (based on size). If using Mozzarella, slice about ¼” thick and lay on platter. Season cheese with Fleur de Sel or Maldon Sea Salt, and EVOO. Garnish cheese with strawberries, peas, pea shoots, and basil. Drizzle Balsamico over top and enjoy.

Print Recipe