Burrata Pear Napoleon

Directions

Combine pine nuts, vinegar, mustard and honey in a food processor or blender, process until smooth. Stream the olive oil into the dressing until well combined, season with salt and pepper to taste.

Toss baby arugula greens in 1/4 of the vinaigrette.

Place 1/3 of 1 sliced pear on a plate, top with 1/2 Burrata ball and sprinkle with salt and pepper. Add a small handful of dressed arugula and repeat layer. Finish with remaining 1/3 of the pear, drizzle with a little more vinaigrette, sprinkle with toasted pine nuts and top with micro arugula greens. Serve immediately.