Burrata on salad

Adapted from Joy Food Sunshine

Ingredients:

  • 5 oz arugula mix
  • 1 pint grape or cherry tomatoes, halved
  • ½ cup Fresh basil, torn in shreds
  • 8 oz Burrata cheese
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 1 TBS honey
  • 1 tsp Dijon mustard
  • pinch salt and pepper

Directions:

  1. Put all the dressing ingredients (balsamic, olive oil, honey, mustard, salt and pepper) in a small bowl and whisk to combine. Set aside but do not chill.
  2. Place the arugula in a salad bowl
  3. Slice the tomatoes in half, and place them on top of the spring mix. Add the burrata cheese on top of this.
  4. Sprinkle sea salt and fresh black pepper on top of each burrata cheese round, to taste.
  5. Drizzle with your desired amount of dressing. Serve.

Jesse had never tried burrata before, whereas I considered it one of the great salad toppers. We picked up all of the ingredients from the Roosevelt Island Farmers’ Market, including good ($13 eek) burrata from Hoboken Farms, and used fresh basil from our basil plant.

One comment on “Burrata on salad

  1. […] from that fideo soup, so added that packet. We had some leftover arugula from this excellent salad, so I added that instead of parsley for fresh greens. I’m so glad I was able to find an […]

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.