2 (4-oz) balls burrata (Trader Joe's actually has a good option)
8 mint leaves, julienne
1 nectarine, sliced
¼ cup pine nuts, toasted
For the Orange Blossom Vinaigrette (makes ½ cup)
¼ cup olive oil
2 tbs honey
1 tsp orange blossom water
2 tsp sherry wine vinegar
2 tbs lemon juice
¼ tsp salt
3 grinds black pepper
Directions
For the Salad
Preheat the oven to 450F.
Peel and cut the beets and toss with olive oil in salt.
Wrap the beets in tin foil and bake for 25-30 minutes, until just tender.
Remove from the oven and let cool (you can make these a day ahead and refrigerate if you like).
Divide arugula among 2 plates for a dinner salad or 4 plates as an appetizer. Place a ball of burrata (or half if splitting among 4) in the center. Evenly distribute the mint, nectarine, and pine nuts. Drizzle with vinaigrette and serve immediately.
For the Orange Blossom Vinaigrette
Whisk together all the ingredients until emulsified. Use immediately or refrigerate for up to a week.
Notes
Gluten free, Kosher dairy, Vegetarian
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2015/beet-and-burrata-salad-with-orange-blossom-vinaigrette/