Burrata Pear Napoleon
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
- 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.