Peach, Burrata & Arugula Salad

• 2 C Baby Arugula

• 1 Peach, ripe, washed, dried, and sliced

• 4 oz Burrata

• 2 tsp Pistachios - Salted & Roasted, Crushed

• ½ Red Onion, thinly sliced

Dressing

• 1 Lemon Juice, freshly squeezed

• 1 tsp Honey

• 1 Tbsp Dijon Mustard

• ¼ C Extra Virgin Olive Oil

• 1 Tbsp Shallots, minced

• 1 tsp Fresh Thyme, minced

• Salt and Pepper, to taste

Tools

• Paring Knife

• Cutting Boards/Mats

• Serving Bowl

• Dressing Shaker

• Lemon Squeezer