Spring Burrata Salad
  1. Blanch fresh peas in boiling water

  2. Split snap peas in half and keep raw

  3. Combine baby arugula, blanched peas, mint leaves, basil leaves, and snap peas in a large bowl

  4. Whisk together mint leaves, olive oil, honey, lemon juice, kosher salt, and dijon mustard to make the dressing

  5. Dress the salad with the mint dressing

  6. Top with burrata cheese

  7. Serve with toasted bread

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇮🇹Italian

Occasions🥐Brunch🌸Spring

Season🌸Spring

DifficultyEasy ⏰ 15m

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