Grilled Asparagus, Burrata and Prosciutto Salad – Whitney Miller

Ingredients

• Grilled Asparagus:
• 8 ounces fresh Michigan Asparagus
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon cracked black pepper
• Soft Boiled Quail Eggs:
• 1/8 teaspoon baking soda
• 3 to 4 quail eggs
• White Balsamic Vinaigrette:
• 3 teaspoons white balsamic vinegar
• 1 to 2 teaspoons honey
• fine sea salt
• cracked black pepper
• 2 cups mixed greens
• 3 burrata cheese
• 2 ounces prosciutto
• 4 ounces Campari tomatoes, quartered