Grilled Lemon Apricot Burrata Arugula Pasta Salad

By Kielian Baird

Serving Size: 3-4 

Ingredients:

1. 3 whole lemons, halved, grilled 

2. 6 whole apricots, halved, grilled

3. 2 tablespoon sugar 

4. ½ cup extra virgin olive oil 

5. ¼ tablespoons mint leaves  

6. 1 teaspoon whole grain mustard 

7. 2 tablespoon honey 

8. Salt and pepper to taste

9. 2 cups cooked orzo (1 cup uncooked) 

10. 4 cups arugula, washed and dried

11. ¾ cup , toasted almonds, chopped  

12. 4 burrata balls, halved 

Instructions:

1. Preheat the grill to medium high heat. Sprinkle the sugar evenly across the cut halves of the lemons. Meanwhile, drizzle the apricots with olive oil. Place both fruits, cut side down on the grill until slightly charred and have lovely grill marks. Set aside to cool.

2. In the body of a blender, squeeze the juice from the cooled lemon halves, add in ½ cup olive oil, mint leaves, mustard, honey, salt and pepper. Blend well until mint is finely diced. Set aside. 

3. Cut the grilled apricots into quarters. Place the cooked orzo, apricots, and arugula in a large bowl. Toss with the dressing to coat, leaving a bit to pour on top of the burratas. 

4. Plate the salad into bowls, top a half or whole ball of burrata per salad, depending on preference. Drizzle remaining dressing right into the burrata. Finish the salads with a healthy sprinkle of flakey salt on the burrata and the toasted almonds into the rest of the salad. Serve immediately!