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Artichoke Burrata Stacked Salad

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Ingredients

Scale
  • 2 Artichoke hearts, cooked and trimmed
  • 2 Tbls. Sun dried tomato spread
  • 2 balls burrata
  • 2 Tbls. olive tapenade
  • olive oil to drizzle over top (optional)
  • 2 Tbls. pine nuts
  • a few sprigs of mint, chopped
  • 2 C. arugula

For the Vinaigrette:

  • 1/4 C. Olive Oil
  • 3 Tbls. fresh lemon juice
  • 1 tsp. honey
  • 1 tsp. dijon mustard
  • Salt & Pepper

Instructions

  1. Combine vinaigrette ingredients in small jar with lid and shake well to combine. Set aside.
  2. Toss arugula with a little vinaigrette (as much as you prefer on your salads) Distribute arugula on serving platter or two individual salad plates and top with artichoke hearts. Top each artichoke heart with 1 Tbls. sun dried tomato spread, then ball of burrata. Press gently on top of each ball of burrata with your finger to make an indentation. Top each with 1 Tbls. olive tapenade, drizzle with a little olive oil (optional but I like it) and a bit more vinaigrette. Sprinkle pine nuts and chopped mint over top.

Notes

Cook up two artichokes as you would normally (steam or boil – about 45 minutes).
Remove all the leaves (eat them up dipped in melted butter!). Discard choke. Use the meaty hearts for the base of this stacked salad.

Serve yummy bread!

Find it online: https://www.imbored-letsgo.com/artichoke-burrata-stacked-salad/