Serves: 2

Ingredients:

• 1 whole Burrata (e.g., ViaVio A2 burrata made in Nelson)
• 4 stems of tender stem broccoli
• ½ Granny Smith apple, cut into chunky matchsticks

For the Dressing:

• 50ml red wine vinegar
• 100ml canola oil
• 50ml olive oil
• 50g Dijon mustard
• 5g fine white pepper
• 5g salt

To Serve:

• Extra Virgin Olive Oil
• Flaky salt
• Cracked black pepper
• Croutons (optional, for texture, buttery flavor, and crunch)
• Mustard cress (optional, for a peppery bite)

Method: 

1. Remove the Burrata from the refrigerator and allow it to come to room temperature to bring out the full flavor.
2. Make the Dressing: Using a hand blender or a bowl and whisk, combine all ingredients except the oils. While whisking, slowly drizzle in the canola oil and olive oil until the dressing is thick and creamy with a pronounced mustard flavor. Adjust the seasoning to taste; for extra bite, add a few drops of lemon juice and/or more Dijon mustard.
3. Reserve the dressing in the refrigerator. It will thicken slightly and the flavors will meld.
4. Wash the broccoli and dress it lightly with olive oil and seasoning. Grill on a barbecue or griddle to develop char and smoky flavors. Remove the broccoli when it is almost cooked but still crisp. Place it in a bowl to rest and finish cooking for about 10 minutes. This helps maintain its crispness and prevents overcooking.
5. Assemble the Dish: Take two serving plates and cut the Burrata in half. Place a half in the center of each plate, and season with a drizzle of olive oil, flaky salt, and cracked black pepper. Cut the broccoli stems as desired, dress them with the mustard vinaigrette, and arrange them around the burrata like a bird's nest. Add the green apple batons (if using), croutons, and mustard cress. Drizzle a final bit of dressing over the top. Serve immediately.