Arugula and Burrata with Pomegranates and Toasted Almonds
Servings: 8 | Time: 15 minutes
1. In large bowl combine pomegranate seeds, shallots, and dill weed. Toss together with salad dressing; set aside.
2. In another bowl combine arugula and mixed greens.
3. Pile arugula mixture on individual plates. Top each salad with burrata. Spoon pomegranate mixture on top. Drizzle salads with any remaining dressing. Top each salad with almonds.
4. In screw-top jar, combine vinegar, oil, mustard, honey, salt, and pepper. Cover; shake well until combined.
1 cup pomegranate seeds
2 medium shallots, thinly sliced (1/4 cup)
1/4 cup chopped fresh dill weed
5 cups arugula
3 cups baby spring greens
8 2 to 3-ounce balls burrata cheese
1/4 cup toasted sliced almonds
3 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons Dijon-style mustard
1 1/2 teaspoons honey
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper