250 g Pomodori di Pachino PGI

125 g mixed salad (lettuce, rocket,  corn salad)

1 small round purple aubergine

1 clove garlic

300 g fresh Burrata

40 g toasted peeled almonds

4 crackers with sesame

2 tablespoons extra-virgin olive oil

1 tablespoon Balsamic Vinegar of Modena PGI

salt

Cut the aubergine into small, evenly-sized cubes. Wash the Pomodori di Pachino PGI and cut them in half.

Heat 1 tablespoon extra-virgin olive oil with the peeled, crushed garlic and sauté the diced aubergine until golden. Add the Pomodori di Pachino PGI and toss on high heat for a couple of minutes. Add salt and allow to cool down.

Wash the greens, spin dry them thoroughly and arrange them in a large bowl. Add the aubergine cubes and the Pomodori di Pachino PGI.

Break up the burrata into little morsels and arrange on top, do the same with the crackers but add these to the salad only a few minutes before serving, to preserve their crunchiness.

Sprinkle the toasted almonds and dress with the remaining oil (about 1 tablespoon) and Balsamic Vinegar of Modena PGI,  adjust the salt and serve.