Here's our best guess for how to make something similar at home (chime in if you've made something like them!)
Marinated Artichokes with Burrata & Crispy Shallots
Pan fry the artichokes with oil, garlic, chilli flakes and parsley just to soften and infuse flavors. Arrange artichokes on platter and drop on the mozzarella. Spoon the garlic/oil/chilli liquid over the platter and then finish with carmelized shallots and freshly chopped parsleyRoast Beet & Avocado Salad with Citrus, Hazelnut & Sherry Serves 2
1 Beet, roasted
Citrus (half an orange, a mandarin orange or even try some clementines)
1/4 cup toasted hazelnuts
Our best guess is that it's a mixture of sherry, lemon and olive oil with some salt and pepper. (We like subbing in lemon for sherry for the bite without the alcohol).
Slice the beet and avocado and arrange on a platter. Add the citrus. Toast the hazelnuts and drizzle the vinaigrette over the dish. Voila!
Related Post: Need Fresh Dinner Inspiration: Read a Restaurant Menu.
Images: Laure Joliet