| Burrata and Truffle Oil with Arugula |
Author: Nicole
Ingredients
- 2 ounces of arugula (two good-sized handfuls)
- 2 Burrata cheese balls
- Balsamic vinegar glaze
- Truffle oil
- Coarse sea salt (such as Maldon)
Instructions
- Divide arugula between two plates.
- Dry off each Burrata ball with a paper towel and place on top of arugula.
- Drizzle balsamic vinegar glaze and truffle oil on top of cheese and lettuce.
- Sprinkle coarse sea salt.
- Serve immediately.
Notes
* You could split 2 Burrata balls between 2 people, but you and your guests will probably be wanting more!
* Balsamic vinegar glaze can be found in the vinegar section at many supermarkets. If unavailable, boil ¾ cup balsamic vinegar in a small saucepan until reduced to 3 tablespoons, 6 to 7 minutes.
* I buy Burrata in the Italian cheese section and Black Truffle Oil in the Italian section (small bottle but reasonably priced) at Wegmans.
* Balsamic vinegar glaze can be found in the vinegar section at many supermarkets. If unavailable, boil ¾ cup balsamic vinegar in a small saucepan until reduced to 3 tablespoons, 6 to 7 minutes.
* I buy Burrata in the Italian cheese section and Black Truffle Oil in the Italian section (small bottle but reasonably priced) at Wegmans.
Recipe by Riegl Palate at https://www.rieglpalate.com/burrata-and-truffle-oil-with-arugula/