1 4-oz. room temperature burrata
¼ cup lime juice
¼ cup olive oil
2 Tbsp. maple syrup
⅛ tsp. hot sauce
1 10-oz. bag of shredded cabbage
1 Pink Lady or Granny Smith apple, thinly sliced
¼ cup chopped fresh dill
¼ cup chopped toasted walnuts
• Drain the burrata on a paper towel-lined plate.
• Meanwhile, in a large bowl, whisk together the lime juice, olive oil, maple syrup and hot sauce. Add the cabbage, apple and dill. Toss well to combine.
• Top the salad with the whole burrata and slice it into quarters, allowing the cheese to seep out and mix with the dressed salad. Sprinkle with the walnuts and serve, placing one quarter of the burrata on each plate.