Ingredients
- 4 cups Arugula
- 6 Burrata Mozzarella, balls
- 3 tbsp Cento Basil Pesto Sauce
- 2 tbsp Pistachio Nuts, crushed
- 2 tbsp Cento Pignoli Nuts
- 2 tbsp Pomegranate Seeds
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tbsp Cento Italian Balsamic Glaze
Directions
On a large serving platter, arrange the arugula to form a wreath-like base. Place the burrata balls evenly on top. Drizzle each burrata with olive oil, then spoon pesto over the tops. Sprinkle pistachios, pine nuts, and pomegranate seeds over each burrata ball. Finish with a generous drizzle of balsamic glaze and serve immediately. Serves 6.
