Have you ever had burrata? I saw it on the Extra Virgin show on the cooking channel, so when I saw it in the store, I knew I had to try it. ¬†Encased in mozzarella is the yummy cream inside. It’s super light and refreshing.

I came across this recipe in the May 2013 Bon Appetit magazine. It does not disappoint!

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I bought these sugar snap peas and Trader Joe’s. They’re super sweet and crunchy. I try to buy organic and/or local produce as much as possible.

2

After washing them, break off the ends. You’ll notice a string attached. Just pull it out.

3

Cut the pods in half lengthwise. Sometimes the peas will come out of the shell and sometimes they won’t. Either way is fine.

4

Combine peas, arugula, basil, and mint in a large bowl.

5

Add oil and 2 Tbs lemon juice and toss to coat. Season salad with salt and more lemon juice, if desired.

6

Tear open balls of burrata and arrange on platter. Top with salad. Season with salt and pepper. Enjoy!

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