Rib burger salad with balsamic and maple vinaigrette



Balsamic and maple vinaigrette

60ml (¼c) olive oil

15ml (1T) balsamic vinegar

15ml (1T) Dijon mustard

15ml (1T) maple syrup

125ml (½c) spring onions, chopped

1 garlic clove

125ml (½c) cream

salt and freshly ground pepper

Rib burger salad

4 Eskort Rib Burgers

500ml (2c) cherry tomatoes

2 large ripe tomatoes, quartered

250ml (1c) heirloom tomatoes, sliced in half

salt and freshly ground pepper

60ml (½c) spring onions, to garnish


Balsamic and maple vinaigrette

  • Add all ingredients into a blender and blend until smooth.

Rib burger salad

  • Preheat the oven to 190°C.
  • Place the rib burgers on a greased oven sheet and bake for 15 minutes.
  • Mix all the tomatoes and half the dressing together in a large bowl and marinate.
  • Remove the rib burgers from the oven, then thinly slice and add to the salad.
  • Plate a portion of the dressed tomatoes, top with slices of rib burger, drizzle with dressing and serve garnished with spring onions.
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