"Berries, Burrata, Brown Butter Sauce" has the same energy as Jim Halpert's "Bears, Beets, Battlestar Galactica", but with a major advantage of being highly desirable to eat ;) This is a salad without being a traditional salad, which makes it even better; heat from the chili, creamy texture of the fresh mozz, tartness from the dressing, freshness from the herbs, all working to complement the sweetness of the berries. Bonus: the satisfying *crunch* from homemade croutons.

ingredients

GROUP A: DRESSING

• 1 tbsp salted butter

• 1 tbsp olive oil

• 1/2 tbsp fresh lime juice

• 1/2 tbsp fresh lemon juice

• 1/2 tbsp white wine vinegar

• 1/2 tbsp honey

GROUP B: SALAD COMPONENTS

• Strawberries

• Raspberries

• Fresh mozarella cheese

• Small Serrano pepper

• 1 cup croutons

GROUP C: FINISHING TOUCHES

• Fresh mint

• Fresh basil

• Ground sumac

• Flakey sea salt

• Fresh ground black pepper

METHOD

• Melt butter in a pan over high heat. Cook until it starts to foam and stir till it browns in 1-2 minutes. Remove from heat. Add olive oil to brown butter and set aside to cool a bit.

• Whisk honey, citrus juices, and vinegar in a bowl. Slowly drizzle into the brown butter mixture, whisking to emulsify. Feel free to adjust to your own taste.

• De-seed and slice the serrano pepper thinly (use only as much heat as you can tolerate!). Assemble the other components onto a plate.

• Pour the dressing over the cheese, fruit, and croutons. Finish with the fresh herbs and a sprinkling of the spices.