Arugula Burrata Salad

With its creamy burrata, peppery greens, and burst of sweet cherry tomatoes, this Arugula Burrata Salad is equal parts elegant and effortless! A quick five-ingredient vinaigrette ties it all together, while toasted pine nuts add the perfect finishing crunch together with a drizzle of balsamic reduction.

📝 Ingredients

• 1 shallot (finely minced)
• 1/4 cup olive oil (extra-virgin )
• 2 1/2 teaspoons red wine vinegar
• 1 teaspoon honey
• Kosher salt and freshly ground black pepper
• 1 teaspoon Dijon mustard
• 5 ounces arugula
• 1 cup cherry tomatoes (halved)
• 1/4 cup pine nuts (toasted, for topping)
• 1 4-ounce ball burrata cheese
• Drizzle of balsamic reduction (optional)

👨‍🍳 Instructions

1. 1Combine the 1 shallot, 1/4 cup olive oil, 2 1/2 teaspoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey and salt and pepper in a small mason jar and shake to emulsify.
2. 2In a large bowl, toss the 5 ounces arugula with just enough of the vinaigrette to just coat the leaves.
3. 3Season with additional salt and pepper and top with 1 cup cherry tomatoes, 1/4 cup pine nuts and torn 1 4-ounce ball burrata cheese. Drizzle with balsamic reduction, if desired. Enjoy!