Strawberry & Burrata Salad

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From Rachael Ray magazine --this was another fun burrata recipe --we could not frisee anywhere so subbed arugula instead!  Needless to say there were no leftovers!

  • 1/2 lb. strawberries, hulled, half chopped and half sliced
  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 shallot, finely chopped
  • 1 tbsp. finely chopped fresh tarragon
  • 4 heads frisée (about 3 oz. each), trimmed
  • 1-lb. ball of Burrata cheese
  • 1/4 cup candied walnuts
In large bowl, whisk chopped strawberries with next 4 ingredients; season dressing. Let sit until flavors meld, about 10 minutes. Toss with sliced strawberries and frisée; season. Transfer to platter or plates. Using your hands, tear Burrata over salad (to make sure you don’t waste the delicious cream inside!). Top with walnuts.

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