Baby Arugula Salad with Roasted Veggies and Fresh Burrata Cheese

The making of Burrata cheese begins with the same process of making Mozzarella cheese; until the Mozzarella curdles, and are then dipped into hot salted water, kneaded, pulled and shaped, creating a slightly chewier consistency from true Mozzarella. The hot Burrata is formed into a pouch and then filled with fresh cream. Burrata is best eaten within 48 hours and therefore will most likely be found at a specialty cheese shop. Essentially, Burrata is Mozzarella’s creamier and more flavorful sister, and of course good quality Mozzarella (not the rubbery grocery store imitation) can be substituted in this salad. However, finding fresh Burrata cheese is worth its trouble.


Baby Arugula Salad with Roasted Veggies and Fresh Burrata

Serves 2 meal portions or 4 side portions

Ingredients
- 1 bunch fresh baby arugula, (6-8 cups) washed
- 1 yellow pepper, cut into strips
- 1 red pepper, cut into strips
- 1 small eggplant, sliced 1/4 inch thick
- 1 fennel bulb, sliced 1/4 to 1/2 inch thick
- 2 heirloom tomatoes, sliced 1/2 inch thick
- 2 balls of fresh Burrata cheese
- 2 tablespoons fresh grated parmesan cheese
- 1-2 tablespoons best quality extra virgin olive oil
- 1-2 tablespoons fresh lemon juice
- fresh ground pepper
- salt

Preheat the oven to 400 degrees. Place the sliced peppers, fennel and eggplant in a large roasting pan. Gently toss the vegetables with olive oil, salt and pepper. (I prefer to keep each type of vegetable to its own area of the pan, enabling me to remove the vegetables that cook more quickly than the others.) Roast the vegetables for 20-40 minutes, or until soft and slightly caramelized. The eggplant slices tend to take less time, about 20 minutes, and the peppers and fennel slices tend to take more time, about 40 minutes. When the eggplant slices are soft and begin to turn slightly brown, remove the eggplant slices from the pan and place on a plate. Set the eggplant aside and return the other vegetables back into the oven. Cook the pepper and fennel slices until soft and caramelized. Remove the pan from the oven and set aside to cool. The vegetables are best served at room temperature or slightly warm.
Meanwhile, place the arugula in a large platter or serving dish. Drizzle over the olive oil, lemon juice, grated parmesan cheese, salt and pepper. The measurements do not need to be exact. Arrange the tomato slices on top of the arugula. When the vegetables are cool arrange the vegetables atop the salad. Season the tomatoes and vegetable with a pinch more of salt and pepper. Place the fresh Burrata on top and finish off the salad with a final drizzle of best quality extra virgin olive oil. Serve immediately. The roasted vegetables can be made a few hours ahead of time and kept at room temperature until ready to serve.