Grilled Fava Burrata Salad with Mizuna
1/4 cup extra virgin olive oil, plus more for drizzling
1 teaspoon of grated lemon zest
juice from half a lemon
1 garlic clove
salt and pepper
½ pound of rinsed fava beans
2 chioggia beets (or baby beets), peeled and thinly shaved
½ teaspoon of crushed red pepper flakes
1 (8-ounce) ball fresh burrata
1 bunch of mizuna, trimmed and torn into 2-inch pieces
Make the dressing by whisking the olive oil with the lemon zest, juice, and garlic. Season with salt and pepper.
In a large bowl, toss fava beans with olive oil and season with salt. Grill the fava beans over medium heat on a grill or cast iron pan for 5 minutes, until soft and blackened, flipping hallway through. Return fava beans back to bowl and sprinkle with red pepper flakes. Season with salt and pepper. Cut burrata ball in half. Layer each plate with mizuna, beets, fava and top with burrata. Drizzle with dressing.