Arugula, Mini Pepper, Eggplant, Burrata Salad with Pistachio

 

2 Cups Arugula

10 Mini Peppers – whole

1 Eggplant Sliced

½ Cup Pistachio – Crushed – I put in  ziplock and crush with a mallet

¼ Cup Olive Oil

Salt and Pepper to taste

2 Burrata -drained

 

Basil Vinaigrette

¼  Cup Extra Virgin Olive Oil

¼ Cup Balsamic Vinegar

¼  tsp. Salt

¼ tsp. Pepper

6 Basil Leaves – Chopped

 

Heat your grill. In a bowl put the peppers and sliced eggplant and coat with olive oil, salt and pepper to taste.  Note if the eggplant is a little old it might absorb more olive oil.  So, you might need more than ¼ cup.  You want the veggies to be well coated. Place the veggies on the grill.  Cook on all sides until cooked through.  You will want to be able to pierce a knife through them with no problem (about 10 minutes on the grill).

 

In the meantime, make your vinaigrette.  Put all the ingredients in a bowl and whisk.

 

In a platter arrange the arugula on the bottom.  Arrange the eggplant, the peppers and the burrata on top of the arugula. Top with the vinaigrette and crushed pistachios.

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