The vibrant blueberries, sweet strawberries, and creamy burrata make this arugula salad perfect for the Fourth of July! Finish it off with some sweet and tangy Driscoll's Organic Blueberry Vinaigrette and all of the summer flavors will shine. Watch us make this on IG Stories here.
- 2 (6-oz.) containers Driscoll’s Organic Blueberries
- 1/ 4 cup red wine vinegar
- juice of one lemon
- Salt and freshly ground black pepper
- 1/ 2 small shallot, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/ 2 cup olive oil
- 1 (5-oz.) container arugula
- 1/ 2 pound Driscoll’s Organic Strawberries, hulled and sliced
- 8 ounces fresh burrata cheese, torn by hand
For the vinaigrette: Bring 1 (6-oz) container of blueberries and red wine vinegar to a boil, then reduce heat to a simmer. Let cook for about 5 minutes. Let cool slightly, then pass through a fine mesh strainer, pressing on the berries to release all of the juices. Discard solids, then add the blueberry vinegar to a glass jar with a tight fitting lid. Let cool.
Once cool, add lemon juice, salt, pepper, shallot, Dijon, honey and olive oil, and shake until emulsified.
Add about ¼ cup of the prepared vinaigrette to a large bowl and add the arugula. Toss to coat, then transfer to a large platter. Add remaining (6-oz) container of blueberries, strawberries and burrata, then season with salt and pepper. Serve with more of the prepared vinaigrette on the side.