Arugula and Radicchio over Toasted Bread with Burrata

This salad will bring springtime faster than any sunny weather or floppy hat.  It's fresh at it's best and the burrata melts in you mouth like butter.

I've made this salad twice and just can't get enough.  This is no man salad.  No meat - just for you and me, sister.  I haven't met a girl yet who turns down bread and cheese.  And I disguised the slightly unhealthy base with a mound of vegetables and a sprinkle of pumpkin seeds.  For protein of course. 

Mix chopped orange tomatoes, arugula, and radicchio.  

Toss with honey, dijon, olive oil, and lemon dressing.

Toast a couple slices of baguette and top with a layer of burrata.

Mound your veggies on top and sprinkle with pumpkin seeds.

Arugula and Radicchio over Toasted Bread and Burrata

Serves 1

Ingredients:

Salad

3/4 Cup Arugula

3/4 Cup Chopped Radicchio

2 Orange (or other color) Tomatoes Chopped

2 Tbsp Pumpkin Seeds

2 Slices Baguette

Burrata

Dressing

Lemon Juice from 1 Lemon

1 tsp Honey

1 - 2 Tbsp Extra Virgin Olive Oil

1 tsp Dijon Mustard

Salt

Pepper

Directions:

Whisk together dressing ingredients.  Toss dressing with all veggies.  Toast bread and top with desired amount of burrata.  Place dressed veggies on top of bread.  Sprinkle pumpkin seeds on top.  Serve immediately.