Burrata with Grapefruit and Arugula Salad

This zesty appetizer is topped with a truffle, guava and hot honey dressing and garnished with toasted local pecans. Serve with your favorite toasted rustic bread. Photography by Cole LoCurto.

Serves 10

Ingredients

For Dressing

1 tablespoon datil pepper honey

3 tablespoons guava paste

1 tablespoon white truffle oil

1 tablespoon grapefruit juice

1/4 teaspoon kosher salt

For Salad

2 cups baby arugula

1 medium grapefruit, peeled and cut in segments

2 tablespoons chopped toasted pecans

1 tablespoon toasted pumpkin seeds

2 (4-ounce) burrata cheese balls

Flaky sea salt, for garnish

Extra virgin olive oil, for garnish

Instructions

To make dressing: Place all ingredients into a large mixing bowl. Mix until ingredients are fully incorporated.

To make salad: Add arugula and grapefruit segments to a mixing bowl and drizzle in dressing. Gently toss to ensure each leaf of arugula is coated with the dressing. Spoon dressed arugula and grapefruit into a large serving bowl or onto a large platter. Sprinkle pecans and pumpkin seeds on top of salad. Cut each burrata cheese ball in half and place on top of salad. Garnish cheese with flaky sea salt and drizzle with extra virgin olive oil.