Easy
15 MIN
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.
Ingredients
SERVINGS: 10
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.
