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.
Place the arugula in a salad bowl
Slice the tomatoes in half, and place them on top of the spring mix. Add the burrata cheese on top of this.
Sprinkle sea salt and fresh black pepper on top of each burrata cheese round, to taste.
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.
Note: This dish is cooked mainly by feel. Go with your gut!
Peel and cut potatoes, cook about 5 minutes in slightly salted water. Drain.
Finely chop onions and chop the tomatoes small.
Add two glugs of olive oil to pan, heat for about 3 minutes. Add the chopped onions and stir until fragrant. Fry the ginger and garlic. Then stir in the potatoes and chopped tomatoes. Season with a teaspoon each of paprika, curry, and mustard powder.
Carefully add arugula; arugula has an intense flavor, so do not add too much — 6-7 stalks should be enough (I didn’t have any on hand, so skipped this step).
In a second pan, fry the mushrooms in a little oil for a few minutes. Then add those to the first pan.