Pear Burrata Salad
It doesn’t get any simpler! Slice pears and place them on a bed of spicy baby arugula with dollops of the creamiest burrata cheese. If you can’t find burrata, substitute with mozzarella! A simple vinaigrette is all you need to bring it all together to serve with dinner.
Liren Baker via the Pear Bureau Northwest
Liren Baker via the Pear Bureau Northwest
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Pear Burrata Salad
Prep Time10 Minutes
Servings4
0Ingredients
2 Anjou pears, thinly sliced
4 cups baby arugula
8 ounces burrata cheese
1/3 cup extra virgin olive oil
1/4 cup red onion, finely minced
3 tablespoons white balsamic vinegar
2 teaspoons stone ground mustard
Kosher salt
Freshly ground black pepper
1/4 cup crushed candied walnuts
Directions
- Arrange the arugula on a serving platter. Top with the pears and burrata cheese.
- In a small bowl, whisk together the olive oil, onion, vinegar, and mustard. Season to taste with salt and pepper.
- Drizzle some dressing over the salad and garnish with candied walnuts.
- Serve immediately with additional dressing on the side.
10 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Directions
- Arrange the arugula on a serving platter. Top with the pears and burrata cheese.
- In a small bowl, whisk together the olive oil, onion, vinegar, and mustard. Season to taste with salt and pepper.
- Drizzle some dressing over the salad and garnish with candied walnuts.
- Serve immediately with additional dressing on the side.