Ingredients
- 6 cups Arugula
- 2 Pears, thinly sliced
- 6 slices Prosciutto
- 1 tbsp Cento Organic Raw Unfiltered Apple Cider Vinegar
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 3 tbsp Cento Pignoli Nuts
- 1 Red Onion, thinly sliced
- 2 balls Burrata Mozzarella
- 1/4 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
- 1/4 tsp Cento Italian Seasoning
- Cento Italian Balsamic Glaze, for drizzling
Directions
Arrange arugula on a large serving platter. Layer pear slices on top, then add ribbons of prosciutto and onion throughout. Place torn pieces of burrata in the center. In a small bowl, whisk together the olive oil, apple cider vinegar, Italian seasoning, salt, and pepper until combined. Drizzle the dressing evenly over the salad. Scatter pine nuts across the top and finish with a generous drizzle of balsamic glaze. Serve immediately. Serves 4.
