This is a simple, fresh, elegant summer salad. The creamy burrata, delicate fennel and tart punch of pickled cherries are balanced with the peppery bite of arugula for a refreshing summer meal.
Prep Time:10 minutes
Total Time:10 minutes
2 tbsp red wine vinegar
1 tsp honey
1/4 cup plus 2 tbsp extra virgin olive oil, plus more for drizzling
freshly ground black pepper
5 oz baby arugula (about 5 cups)
1 fennel bulb, quartered, cored and thinly sliced
1 cuppickled cherries, drained (can substitute pitted fresh cherries in a pinch)
1/3 cup slivered almonds
2 balls of burrata
flaky sea salt, for sprinkling
In a small bowl, whisk to combine vinegar, honey, olive oil, 1/2 teaspoon kosher salt and black pepper to make the dressing.
In a large bowl, add arugula, fennel, pickled cherries and almonds. Drizzle with enough dressing to lightly cover greens and toss to coat. Taste, adjust seasoning if needed, then transfer to a large platter.
Gently break burrata into quarters and scatter across surface of salad. Drizzle burrata with olive oil and sprinkle with flaky salt and freshly ground black pepper. Serve with additional dressing on the side and enjoy immediately.