Postcards From The Edge

Prosciutto & Burrata Mezza Salad with Charred Lemon

INGREDIENTS

For the Salad

• 6 cups cooked farro (in chicken broth), slightly cooled
• 6 cups arugula
• 2 heirloom tomatoes
• 4 large whole marinated artichoke hearts, halved
• 1 cup marinated red peppers
• 2-4 ounces balls burrata cheese
• Basil for garnishing

Meyer Lemon Vinaigrette

• 1/4 cup fresh lemon juice, from about 2 lemons
• 1/2 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons finely chopped shallots, from one large shallot
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

INSTRUCTIONS

1. Combine farro and arugula in a large bowl.
2. Make the dressing by whisking all of the ingredients in a small bowl. Pour half of vinaigrette over the farro and arugula. Toss well.
3. .Add tomatoes, artichoke and red peppers to the bowl. Gently combine. Taste and adjust seasoning if necessary. Transfer to a serving dish and top with the burrata. Serve at room temperature.