Burrata Salad Recipe

Prepare vinaigrette

In a small bowl or jar, combine the minced shallot, champagne vinegar, Dijon mustard, honey, and lemon juice. Whisk briefly to combine.

Slowly stream in the extra-virgin olive oil while whisking (or secure the jar lid and shake vigorously) to emulsify the dressing until slightly thickened and homogenous.

Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust — add a little more honey for sweetness or a splash more vinegar for brightness. Set aside at room temperature for at least 10 minutes to let the shallot mellow and flavors marry.

Prep pistachios and berries

Roughly chop the shelled pistachios to small bite-sized pieces. If using large strawberries, hull and quarter them; leave smaller berries whole. Gently pat berries dry with paper towels so the vinaigrette will cling rather than dilute.

Place 5 cups of arugula into a large mixing bowl. Add the mixed berries (about 2 cups) and 1/4 cup torn or small basil leaves. Toss gently to combine.

Drizzle approximately 2 to 3 tablespoons of the prepared champagne vinaigrette over the greens and berries. Toss very gently — you want the arugula and berries coated but not saturated. Taste and add more dressing if desired, up to the remaining amount, in 1 tablespoon increments.

Plate and finish with burrata

Divide the tossed salad between two plates or arrange on a shared platter. Gently place one burrata ball on each portion (or arrange both burrata balls on the platter). Using a small knife, score the burrata top and encourage the creamy center to spread slightly over the salad.

Scatter the chopped pistachios evenly over the salads, then finish with a few pinches of sea salt flakes and a crack of freshly ground black pepper to taste.

If desired, drizzle a final tiny splash (about 1/2 tsp) of extra-virgin olive oil over the burrata for sheen. Serve immediately so the burrata remains soft and berries retain shape.