Difficulty: Easy
Rinse, dry, and hull the strawberries. Purée 100 g and transfer to a bowl. Whisk in a squeeze of lemon juice, sesame oil, and 2 pinches of gomasio. Season with pepper.
Thinly slice the remaining strawberries, avocados, and spring onions.
Drizzle strawberry vinaigrette on a serving platter. Scatter arugula leaves. Place drained burrata in the center and divide into four. Surround with sliced strawberries, avocados, and spring onions. Drizzle remaining vinaigrette and serve.
Note: Burrata is an Italian mozzarella cheese with a creamy center, from Puglia.
Gomasio is a traditional Japanese condiment of toasted sesame seeds and sea salt—"goma" means sesame, "shio" means salt.
Source: Régal magazine n° 52, April/May 2013
