| Ingredient | ULF # | Portion |
|---|---|---|
| N/D Bix Produce Pea Tendrils | 129512 | 0.5 oz. |
| Hormel Prosciutto | 558916 | 2 oz. |
| Pear (Small Dice) | 102400 | 2 oz. |
| N/D Belgioioso 2 oz. Burrata Cheese | 209416 | 2 each |
| N/D Bix Produce Pomegranate Seed | 141048 | 0.5 oz. |
| Hidden Valley Raspberry Vinaigrette Dressing | 235004 | 1.5 oz. |
| Ken's Balsamic Fig Glaze | 463386 | 1 oz. |
| N/D Bix Produce Fennel Bulb (Shaved) | 133034 | 0.5 oz. |
| Hazelnuts (Toasted) | 430819 | 0.5 oz. |
| Salt and Black Pepper | to taste |
On platter, rest the pea tendrils attractively as a base. Slice prosciutto in thin 1/2 oz slices, arrange decoratively. Place 2 pieces of burrata symmetrically on pea tendrils, and gently break open. Fashionably arrange the shaved fennel, pomegranate seeds, pear, hazelnuts, raspberry dressing, and balsamic fig glaze. Salt and pepper to taste.
Serve immediately.
