The star of this salad is the Anjou pear. These pears are extremely juicy, with a hint of citrus, perfect for salads.
1/2 a peeled Anjou Pear thinly sliced
2 cups wild baby arugula
1/2 a ball of burrata cheese chopped and crumbled.
1 tablespoon cold pressed extra Virgin olive oil
1/3 cup roughly chopped organic raw walnuts
a sprinkle of Maldon Sea salt flakes
1- Place the cleaned & dried arugula, walnuts( reserve a few of the walnuts for the top of the salad) and salt in a large mixing bowl. Add the olive oil and toss to coat.
2- Transfer the ingredients to a serving bowl.
3- Sprinkle the chopped Burrata over the top of the salad.
4- Thinly slice the pear on a cutting board , saving the juice.
5- Fan the pear slices over the top of the salad, then pour the remaining pear juice over the top of the pears.
6- Sprinkle the remaining walnuts over the top of the plated salad.