Sautéed spinach with Burrata, garlic and chopped nuts

Ingredients

Preparation

Slice the garlic. For the chopped mixture, chop the nuts, apricots and raisins and mix with the pine nuts and oil. Brown the garlic with a little oil in a pan. When golden brown, add the spinach and mix quickly to prevent the garlic from burning.

Cook for a minute and season with salt. Serve the spinach hot in the middle of a dish with the burrata on top and the chopped mixture on the burrata and around the spinach.

Notes

Burrata is at its best if left at room temperature for a while before serving, although it does become a little more fragile and needs to be handled with care.