Why recepie famous for?
Apricots, arugula and burrata come together in this summer Apricot and Arugula Salad. A simple trick elevates this salad into a luscious, flavor packed side that goes beautifully with anything off the grill!
Ingredients
8 Melissa's Organic Apricots pitted and sliced
2 Tbsp. white balsamic vinegar
2 large shallots peeled and thinly sliced
1 1/2 Tbsp. white wine vinegar
pinch of kosher salt
4 cups baby arugula
2 balls burrata cheese each cut in half or quarters if large.
1 Tbsp. high quality extra virgin olive oil
fleur de sel
freshly ground pepper
Instructions
In a small bowl, combine the apricots with the white balsamic vinegar and toss gently to coat. In another small bowl, combine the shallots with the white wine vinegar and toss to coat with a pinch of kosher salt.
Wash and dry the arugula and add to a medium sized salad bowl. Drizzle with the olive oil and toss to coat.
Combine the apricots and the shallots along with any remaining vinegar.
Divide the arugula among 4 plates. Evenly divide the apricots and the shallots, drizzling any remaining vinegar over the arugula.
Place a piece of burrata on each salad.
Sprinkle each salad with the fleur de sel and with the freshly ground pepper.
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