Made with our Calivinegar Barrel-Aged Balsamic Vinegar
Servings: 4 | Prep Time: 10 min | Total Time: 15 min
- INGREDIENTS
- INSTRUCTIONS
- 3-4 cups arugula
- 8 ounces burrata
- 2 cups fresh cherries
- ¼ cup basil, chiffonade
- 2 tablespoons fresh mint
- ½ cup slivered almonds, toasted
- 2 tablespoons Calivirgin Premium Extra Virgin Olive Oil
- 2 tablespoons Calivinegar Barrel-Aged Balsamic Vinegar
- ¼ teaspoon sea salt
- Pepper, to taste
- Place arugula in a large bowl or on a platter. Drizzle with 1 tablespoon of Calivirgin Premium Extra Virgin Olive Oil.
- In a small bowl, toss cherry tomatoes with the remaining teaspoon of olive oil, and a generous sprinkling of sea salt.
- Scatter burrata over arugula, add fresh cherries, tomatoes, and toasted almonds.
- Garnish with mint and basil. Drizzle with Calivinegar Barrel-Aged Balsamic Vinegar.
Barrel-Aged Balsamic Vinegar
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RECIPE NOTES
Recipe from Suzanne Ledbetter, Fine Foodie Philanthropist featured in San Joaquin Magazine