We felt like it was time for a salad today. Foraging through the fridge (you never know what you’ll find after a busy weekend), we were delighted to find some bits and bobs that we could work with. Fresh summer fruit 🙌🏼and some arugula and burrata from a frenzied farmer’s market stop on Saturday morning. Which btw, doesn’t Saturday seem so very far away? We are loving our fresh mint in the garden too, and a sprinkle of that all over gave this salad a little extra pizazz to perk up our Monday.
We arranged our Summer Burrata Salad on a platter and dressed it with our favorite dressing of the moment — Apple Cider Vinegar & Shallot Vinaigrette which we found on @healthyseasonal. This vinaigrette will be your BFF this summer, as it goes with everything from salads to meat to pastas. We’ll even share the recipe with you — you know where to find us! xoxo D&K
Summer Burrata Salad
(serves 2 as a main, or 4 as a side)
1 bag of arugula (rocket) leaves, washed and spun dry
2 nectarines, sliced
1/2 cup blueberries
2 balls of Burrata
A handful of shredded mint leaves
Apple Cider Vinegar & Shallot Dressing (recipe below)
Arrange arugula, nectarines, blueberries, burrata and mint leaves on a platter. Drizzle over dressing and serve with a fresh loaf of bread.
Apple Cider Vinegar & Shallot Dressing
1 small shallot, peeled and roughly chopped
1/3 cup (80ml) extra-virgin olive oil
1/4 cup (60ml) Apple Cider Vinegar (we love Bragg’s)
2 teaspoons Dijon mustard
2 teaspoons honey
½ teaspoon salt
¼ teaspoon freshly ground pepper
Put all the ingredients in a small food processor or the cup of an immersion blender. Blitz until smooth and store in an airtight container for up to a week.