Salad Greens with Burrata cheese and fine Walnut, Apple Vinegrette

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As soon as I exited the plane and left behind the easy five hour journey from NYC to Los Angeles, it was one fair welcome after the next.   Almost immediately a kind soul with an arresting smile helped load my luggage into our rental car– not a bad way to start a week-long vacation.   Silly perhaps, but whether it’s lost luggage or ease in finding a cab, I can’t help but see the moment after arrival as some type of superstitious omen of the trip to come.

My friend, who met me at the airport in a freely wheeling rental car, is an ardent food lover and relatively new resident to LA.  Assuredly acquainted with the food scene, and not one to forget how to treat a guest, she invited me to a favored restaurant in downtown LA, a place founded in the land of  reality television with a reality television chef to go along with it.  I scoured the menu for something unusual that wasn’t one lump of meat with small fat rounds enveloped by sweetbreads, not that that might not taste interesting in the hands of a skilled chef, but in general, I find that it costs more than I can afford.

It was apparent which entrée I ought to try from this restaurant — my choice at a new-to-me restaurant is rarely a salad, but it was on this occasion. On the plate, micro salad greens nestled with the smallest, most perfectly formed beets — of a red so deep it was purple — with tiny root tails that tasted of fine dirt.   The cheese, burrata “butter” cheese, delicate and billowing as Burrata cheese is a surprise in a well formed ball.  Purposefully made by encasing fresh mozzarella around cream, I used my fork to cut into the cheese, the cold cream deliciously oozing over the greens and the beets.

Strangely this was my only sunny day during this trip to Southern California and I spent most of it at the Hollywood farmer’s market.  The market — the city’s largest — proved as wonderful as I had hoped.  My friend and I spent a good part of our day at the market, squeezing oranges, tasting tomatoes, and watching people mill about as they decide on their next meal. I found candy chioggia beets, the one out of three varieties with thin, penciled in pink and white striped circles: perfect if you’re creating meal for Dr. Seuss.

Another memorable find was a walnut oil that I sampled with a small piece of whole grain bread.  The oil was nutty and decadent.  Later, at home, we paired the walnut oil with Fuji apple cider for the vinaigrette, which was lavishly spooned over the burrata cheese.   On top of our salad greens and beside the cheese;  sliced avocados, and pan-toasted walnuts.

Thanks for your help with the meal C., that was a great dinner.

Summer salad Greens with Burrata Cheese,  Chioggia beets, and  fine Walnut, Apple vinaigrette

• 4 medium beets, trimmed and washed

• 6  tablespoons walnut oil
• 2 tablespoons fugi apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon sea salt
• fresh ground black pepper

• 1/2 lb micro salad greens washed
• 1lb burrata cheese
• 1 ripe avocado
• 1/3  cup walnut halves, chopped into pieces