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Burrata & Cantaloupe Salad

Mozzarella, tomato, and greens is a classic Italian combo. Well here we’re upping the cheesy luxury by trading mozzarella for it’s creamy, curdy cousin burrata, and swapping tomato for sweet, juicy melon. It’s just about the most refreshing salad you could ask for, precisely what’s called for in the summer heat.

preparation & ingredients

2-3 balls Murray's Burrata

1/2 cup Murray's Italian EVOO

1 fennel bulb, shaved into thin slices

1 ripe cantaloupe, cut into thin slices (you can keep the rind or remove it)

2 cups arugula

4 tbsp Murray's Balsamic Vinegar of Modena IGP

6 fresh figs, quartered

salt and pepper to taste

Combine arugula and fennel in a large bowl. In a smaller bowl, combine oil, vinegar, salt, and pepper and whisk until combined. Drizzle dressing over arugula and fennel and toss lightly.
Arrange salad on serving plate. Spread cantaloupe and figs evenly atop the bed of salad.
Cut burrata balls into 5-6 pieces and arrange on salad. Whisk remaining dressing again and drizzle over cheese and fruit. Enjoy immediately.

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