Ingredients
Scale
- 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
- In a small mason jar, combine the shallot, olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper; shake well to emulsify.
- In a large bowl, toss the arugula with enough vinaigrette to coat the leaves lightly.
- Season the salad with additional salt and pepper, then top with the halved cherry tomatoes, toasted pine nuts, and torn pieces of burrata cheese. If desired, drizzle with balsamic reduction before serving.
Notes
For a nut-free version, omit the pine nuts or substitute with seeds.
The salad is best served fresh but can be stored in the refrigerator without the burrata for a short time.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.