Red White and Burrata Salad with Blueberry Vinaigrette

A Note 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.

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

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

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

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.