Roasted Carrot and Burrata Salad – Ashbourne Farms

Ingredients

• 2 lb. Ashbourne Farms carrots, peeled and trimmed to 2” long pieces
• 6 Cups Mixed Greens, cleaned
• 3 Balls Burrata
• 3 Tbsp. Extra Virgin Olive Oil
• 6 Tbsp. Balsamic Glaze to drizzle
• ½ Cup Sherry Vinaigrette
• ½ Cup Marcona Almonds, toasted and crushed in a bag until about the size of peas
• Fresh Cracked Pepper and Sea Salt to taste