Burrata & Cantaloupe Salad
The spiciness of arugula, the sweetness of the melon and dates, the crunch and licorice note of the fennel, the richness of burrata with a splash of balsamic vinaigrette makes for an amazing salad.
Ingredients
Dressing
- ½ cup olive oil
- 4 tablespoon balsamic vinegar
- salt and pepper - to taste
Salad
- 1 bulb fennel - shaved into thin slices
- 1 ripe cantaloupe - rind removed, thinly sliced
- 2 cups arugula
- 6-8 dates or figs - quartered
- 2-3 balls burrata
Instructions
- Combine arugula and fennel in a large bowl.
- In a small bowl whisk together the oil, vinegar, salt and pepper until combined.
- Drizzle ½ dressing over arugula and fennel and toss lightly.
- Cut each burrata ball into 6 to 8 pieces and arrange on the salad.
- Add the melon and dates (or figs), whisk the dressing again and drizzle over the cheese and fruit. Serve.
Notes
Rob's Little Kitchen: Balsamic vinegar is like fine wine, it's flavor deepens as it ages but so does the price. But as they say, "You get what you pay for". The great aged balsamic vinegar comes from Modena, Italy and will set you back a few. I have a bottle of that for dressings where you can appreciate the boldness and richness of flavor and then I have a bottle of less expensive balsamic for cooked dishes where it will cook down.