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Servings: 8 – 12
This sweet, savory, tangy dish is the ideal spring and summer dish. Its lightness and freshness make it perfect for the main course or a light meal or could it also be the perfect component of a gourmet brunch.
Preheat a grill and brush the apricots with the olive oil. Grill the cut sides over high heat until lightly charred. Season them with salt and pepper and let them cool.
In a bowl whisk the kaffir lime powder with ¼ of the olive oil and season with salt and pepper. Gently pour the mixture into the apricots, arugula, and radicchio. Transfer to a serving dish and add the burrata, prosciutto, and vinegar to taste. Sprinkle on top a dash of Burma Spice French Tarragon to end your dish with some bright notes of anise and spice. We consistently receive the most flavorful, slightly bittersweet, and licorice-like tarragon from France learn more about this versatile spice here.