Spring Veggie & Burrata Salad

Recipe by The Gourmet RD

I am incredibly over this winter-like weather. I mean, I can't complain too much, because we did have a very mild winter.  But, I am [so... just so] ready for some sunshine and warmth.  You

Ingredients

• e medium lemon
• 1 tbsp honey
• 3 tbsp extra-virgin olive oil
• coarse salt and freshly ground black pepper
• ¼ cup fresh basil leaves (chopped)
• ¼ cup fresh mint leaves (chopped)
• 1 cups sugar snap peas, trimmed, strings removed
• 1 cup green beans (trimmed)
• 1 cup carrots (thinly sliced)
• 2 cups baby arugula (optional)
• ½ lb ball fresh Burrata or fresh mozzarella
• ½ cup pistachios (roughly chopped)

Method

1. 1. Whisk together fresh lemon zest and juice, honey, olive oil and a dash of salt and black pepper in a large bowl. Taste and adjust seasoning, if necessary. 2. Add peas, green beans, carrots, arugula (if using), basil and mint in the bowl and toss with the dressing. 3. Tear open ball of burrata and arrange on a platter. Top with salad, sprinkle with additional coarse salt and ground black pepper, and garnish with pistachios.

View the recipe instructions at The Gourmet RD