Spanish Red Pepper Salad with Chorizo Crumb and Burrata

Steps

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1. 1
   Prepare a mix of red and yellow peppers. Roast them in a hot oven until they become soft and caramelized. Flash them under the grill to blister the skins further.
   ▶ ≈0:52
2. 2
   Prepare the dressing by combining honey with 3 tablespoons of olive oil and 1.5 tablespoons of cherry vinegar. Stir in the finely diced shallot.
   ▶ ≈1:14
3. 3
   Make the chorizo crumbs by heating olive oil in a pan, then adding chorizo and breadcrumbs. Cook until crispy and fragrant for a couple of minutes.
   ▶ ≈1:40
4. 4
   Once cooled slightly, peel away the blistered skins from the peppers. Keep all the caramelized juices in the bottom of the pan—these contain flavorful oils and paprika.
   ▶ ≈3:08
5. 5
   Stir the roasted pepper juices into the dressing to enhance the flavor.
   ▶ ≈3:28
6. 6
   Arrange the roasted peppers over a large plate in a draped presentation.
   ▶ ≈3:42
7. 7
   Break open the burrata cheese and place it over the peppers. Drizzle generously with the dressing.
   ▶ ≈3:49
8. 8
   Sprinkle the chorizo breadcrumbs over the top for crunch. Finish with fresh parsley as a pop of color.
   ▶ ≈4:10