arugula with burrata and procuitto
Fresh garden greens at the height of ripeness have the most beautiful flavor. This summer salad is is the perfect example of eating real food, in an incredible healthy way, while being simple and full of flavor. All of the ingredients in this recipe are some of my favorites and at any given time in the fridge. We nibble all of them separately for easy snacking, but what a fantasic idea to serve as a side dish for a BBQ or a light lunch.
When you choose real food, you don't need many spices or flavor enhancers. It's the best to taste food in it's natural state and when you can throw it together in minutes, it makes it even more appetizing! Add or subtract any ingredients to make it your own. This salad might also but good with tomatoes or black olives. Be creative and enjoy.
*Burrata is a fresh Italian buffalo milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while inside contains stracciatella and cream, giving it an unusual, soft texture.
What you will need
3-4 cups baby arugula
20 paper thin slices of proscuitto di parma
2-3 medium size balls of Burrata
1 Tbs. aged balsamic vinegar
2 Tbs. Extra virgin olive oil
salt and pepper to taste
Putting it together
Layer the bottom of a flat serving dish with Arugula, sprinkle with salt and pepper
Place proscuitto on greens
Slice burrata and place on top of proscuitto
Drizzle salad with balsamic and EVOO