Recipe Intro From feedfeed
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.
This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
Yield: Serves or Makes serves 4-6
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.