Directions

• Lemon Caper Dressing
• Combine all ingredients except oils, Kosher salt, and pepper in a blender or food processor, and pulse until garlic is chunky and capers finely chopped. With motor running, drizzle in grapeseed oil, then olive oil. Stir in Kosher salt and black pepper.
• Balsamic Glaze
• Combine balsamic vinegar and sugar in a small saucepan over medium-high heat until small bubbles appear. As mixture heats, stir to ensure that sugar dissolves completely. Reduce heat to medium-low and simmer for about 10 minutes. The goal is to reduce the vinegar just until it coats the back of a spoon. Remove from the heat immediately as it will continue to thicken as it cools.
• To prepare salad:
• Slice asparagus into 1/2 inch pieces.  Bring 4 qts water and 2 tbsp Kosher salt to a boil in a large pot. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so bowl is 2/3 full. Add asparagus to boiling water and cook for 1 minute.  Remove asparagus from water and plunge into ice bath.  Drain asparagus, pat dry gently with a paper towel, and add to mixing bowl. Prepare salad dressing and balsamic glaze if not using store bought. Coarsely chop artichoke hearts and add to bowl with asparagus. Add white beans to bowl. Add appx. 1/2 cup dressing to bowl and toss salad. Season salad to taste with Kosher salt and black pepper. Divide salad between four plates and top each plate with 1/2 ball of Burrata. Drizzle each salad with balsamic glaze.