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BelGioioso Cheese, Inc

 

Burrata
Pear Napoleon

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients

3 oz. baby arugula greens
4 large Barlett pears, sliced thinly
4 each 4 oz. BelGioioso Burrata balls cheese
Salt & Pepper
1/8 cup toasted pine nuts
1/8 cup micro arugula greens

Vinaigrette:
1/4 cup toasted pine nuts
1/2 tsp. apple cider vinegar
1 Tbsp. whole grain mustard
1/4 Tbsp. honey
1/8 cup extra virgin olive oil
Salt & pepper

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.

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