BURRATA AND ROASTED BEET SALAD

Ingredients

• whole burrata for each serving
• roasted beets, sliced
• tomatoes chopped or cherry tomatoes halved
• arugula
• pistachios

Fig Vinaigrette

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 teaspoons fig jam
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• 1/4 teaspoon fine salt
• 1/8 teaspoon black pepper, freshly ground

Instructions

1. Place arugula on a large platter or individual salad plates.
2. Top with sliced beets and tomatoes.
3. Top with creamy burrata cheese, one per person
4. Sprinkle with pistachios.
5. Drizzle with fig vinaigrette.

Kathy’s Comments

I love the vinaigrette as it is sweet and savory at the same time.  The sweet fig jam and Dijon mustard gives it a sophisticated twist.  Served on a bed of peppery arugula with the creamy burrata, adds another savory dimension.

By KathyMillerTime