The best quick and easy way to get your veggies. With a giant side of burrata! On the table in 30 minutes.
Yields: 4 servings
4 medium carrots, ends trimmed, peeled and cut into 1-2 inch long pieces. Halve any that are more the 1" thick.
2 Cups baby arugula (or other tender green)
2 Tablespoons Pine Nuts
2 Tablespoons Pomegranate Seeds (optional)
Flaky sea slat- such as Maldon or Falk
Fresh Ground Pepper
1 (4 ounce) ball Burrata Cheese
1 1/2 tablespoons extra virgin olive oil
3 Tablespoons French Vinaigrette
For the Vinaigrette
1 Tablespoon grated or minced shallot
1/4 Teaspoon kosher salt
About 5 turns of a pepper grinder
1 Teaspoon Dijon mustard
1/4 Cup Sherry Vinegar
1/2 Cup Good Quality Olive Oil
Preheat Oven to 400 degrees F
Roast Carrots 20 minutes or until cooked through- tossing after 10 minutes. Remove from oven and allow to cool slightly.
While the carrots are roasting make the Vinaigrette and toast the pine nuts.
Vigorously shake all vinaigrette ingredients together in a mason jar until combined. About 30 seconds.
Toast the pine nuts- in a dry pan, (not nonstick) over medium high heat, toast the pine nuts shaking or stirring frequently. They can burn easily - don't leave them unattended.
Toss arugula with 2 tablespoons of the French Vinaigrette and spread on a platter
Top with the roast carrots
Sprinkle on the pine nuts and pomegranate seeds
With your hands, gently tear the burrata into small pieces and distribute over the salad. Drizzle the salad with the other 1 tablespoon of the French Vinaigrette. Sprinkle the whole thing with a pinch of the flaky salt and freshly ground pepper.