Burrata with Pink Pineapple

Recipe courtesy of Richard Lowack, CEC, CCA, WCEC, Executive Chef, Manasquan River Golf Club (Brielle, N.J.)

Procedure for Organic Chive Oil:

First, prepare a bowl of ice water and bring a separate pot to a boil.
Once the water is boiling, add the chives and blanch for 30 seconds. Remove and add to the ice water.
Once the chives are cool to the touch, remove them and pat dry.
Place the oil and the chives in a blender and blend on high for at least 30 seconds. (Chef's note: The chives should be nearly pureed.)
Place the oil through a sieve lined with kitchen roll and let it drip through. (Chef's note: All the oil may take a few hours to come through.)

Procedure for Aged Balsamic Reduction:

Add 1 cup of balsamic vinegar to a small sauce pot.
Bring to a boil, then reduce the temperature and simmer for about 10 to 15 minutes. You can reduce it by 1/3 or 1/2, depending on how thick you like. Just remember that it will continue to thicken as it cools.

Procedure for Pineapple Puree:

In a small sauce pot over medium heat, sweat out the ginger with a small amount of canola oil.
Add the pineapple and cook until the pineapple is soft.
Puree in a food processor and reserve. Season with sea salt.

To Assemble:

Cut the burrata and display it in the center of the plate.
Place a small amount of frisée lettuce around the burrata for garnish.
Arrange the pink pineapple and the prosciutto in an alternating line.
Place small dots of balsamic vinegar around the plate and drizzle chive oil around as well.
Garnish with apple blossoms.