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.