ARUGULA SALAD WITH SNAP PEAS & BURRATA

By jarren

Ingredients

• 8 oz sugar snap peas, trimmed, strings removed
• 4 cups arugula, thick stems trimmed
• 1/4 cup fresh basil leaves, plus more for serving
• 1/4 cup fresh mint leaves, plus more for serving
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon
• Flaky sea salt
• 1 lb burrata or fresh buffalo mozzarella

Details

Servings 4

Preparation

Step 1

Cut pea pods in half lengthwise, leaving some peas on each side of pods. Combine peas, arugula, 1/4 cup basil and 1/4 cup mint in a large bowl. Add oil and 2 tbsp lemon juice and toss to coat. Season salad with salt and more lemon juice, if desired.

Tear open balls of burrata (if using buffalo mozzarella, slice 1/2" thick and arrange on a platter. Top with salad and more basil and mint.