Ingredients:
1 5 oz container arugula
1 batch Blueberry Vinaigrette (recipe below)
1 6 oz container Driscoll’s Organic Blueberries
½ lb Driscoll’s Organic Strawberries, hulled and sliced
8 oz fresh burrata cheese, torn by hand
Salt and freshly ground black pepper, to taste

Directions:
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 blueberries, strawberries and burrata, then season with salt and pepper. Serve with more of the prepared vinaigrette on the side. 

Blueberry Vinaigrette
Ingredients:
1 6 oz container Driscoll’s Organic Blueberries
¼ cup red wine vinegar
Juice of one lemon
Salt and freshly ground black pepper
½ shall shallot, minced
1 tsp dijon mustard
1 tsp honey
½ cup olive oil

Directions:
Bring the 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 the remaining ingredients and shake until emulsified.