This feature presents a fresh seasonal salad recipe showcasing spring strawberries paired with creamy burrata cheese and crisp endive.Developed as part of the Simply Delicious series, the dish is demonstrated by Susan Hay alongside Chef Mark McEwan, highlighting simple yet refined ingredients that celebrate Ontario produce.The recipe brings together sweet strawberries, slightly bitter endive, and rich burrata to create a balanced and visually appealing salad.To prepare the dish, white endive leaves are washed, separated, and lightly dressed before being arranged as a base on the plate.Burrata is placed in the centre, cut open to reveal its creamy interior.Fresh strawberries, hulled and sliced into small triangular pieces, are scattered over top, adding natural sweetness and colour.The salad is then finished with chopped chives and fresh tarragon, contributing aromatic herbal notes.

A simple dressing is made from olive oil, white wine vinegar, lemon juice, Dijon mustard, salt, pepper, and a small pinch of sugar, ensuring a balance of acidity, richness, and subtle sweetness.Additionally, a small garnish of grated baguette is lightly fried in olive oil until golden and crisp, then salted to add texture to the dish.To serve, the endive is arranged as a nest, burrata is placed at the centre, and strawberries are distributed over the top.The dressing is drizzled over the salad, along with a finishing touch of olive oil and fresh herbs.The result is a light, elegant dish that works well as a starter or a summer lunch option, emphasising seasonal freshness and minimal preparation.

Overall, the recipe focuses on simplicity, texture contrast, and seasonal produce, making it accessible for home cooks while still delivering a restaurant-style presentation.