Arugula & Burrata Salad

This simple salad, introduced to us by our dear friend Dawn, has quickly become a staple in our house. Burrata, a fresh mozzarella stuffed with cream and more mozzarella, can be found in most well-stocked grocery stores and Trader Joe's.  The burrata's creaminess is offset perfectly with an acidic lemon vinaigrette.  This dish is a great appetizer for any meal, or a side dish for heavily seasoned or spicier main dishes, like the Grilled Paprika-Ancho Chicken Drumsticks.

Yield: 4 servings

Ingredients

For the Salad:

• 2 balls burrata
• 4 handfuls of baby arugula/rocket
• Red pepper flake (optional)

For the Dressing:

• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon Dijon mustard
• Kosher Salt
• Fresh black pepper

Instructions

In a small bowl or jar, combine the lemon juice, oil and mustard. Add a small pinch of salt and a few generous grinds of black pepper.  Shake well or whisk to combine. Check the seasoning and adjust as needed.

Place the arugula in large bowl and drizzle with the dressing until lightly coated (remember, you can always add more dressing).  Plate the salad onto four individual salad plates.  Carefully cut each ball of burrata in half and top each plate of greens with a half ball of the burrata.  Drizzle a little of the lemon vinaigrette over the top of the cheese.  Grind a little extra black pepper over the top, if desired, and serve.

If you'd like a little spice to contrast against the tart and creamy flavors of the salad, add a pinch of red pepper flake over the top of the burrata.