Snap Pea Salad with Burrata and Pesto Dressing

We’re taking “green” to another level with this one. Loaded with crispy snap peas, arugula greens and fresh basil leaves, this salad is topped off with creamy burrata cheese and a fresh and flavorful pesto golden balsamic vinaigrette.

INGREDIENTS

• Salad:
• 8 ounces sugar snap peas, trimmed and blanched with strings removed
• 4 cups arugula, thick stems trimmed
• 1/4 cup fresh basil leaves, plus more for serving
• 1 pound burrata cheese
• DeLallo Sea Salt Grinder to taste
• Ground pepper to taste
• Dressing:
• 2 tablespoons DeLallo Golden Sweet Balsamic Style Vinegar
• 2 tablespoons DeLallo Simply Pesto® Traditional Basil Sauce
• 1 ¼ cups DeLallo Extra Virgin Olive Oil
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

DIRECTIONS

1. Slice pea pods in half lengthwise, leaving some peas on each side of pods. In a large bowl, combine peas, arugula and basil leaves.
2. To make the dressing, whisk together the vinegar and pesto in a small bowl. Once combined, whisk in the olive oil in a slow steady stream. Continue to whisk for an additional 1-2 min. Season with salt and black pepper.
3. Pour dressing on salad and toss to coat. Top salad with torn burrata, salt and pepper.