Burrata and Stone Fruit Salad | Jenny Evans

Ingredients

• 7 oz. bag arugula
• 8 oz. burratta
• 3-4 large heirloom tomatoes, sliced about 1/3 – ½ inch thick and cut into halves or quarters
• 1 red bell pepper, seeded, halved and sliced into ¼ thick pieces
• 2 large ripe nectarines, pit removed and sliced into ½ inch wedges
• pickled onions
• pesto
• 1 lemon
• 3 Tbsp. olive oil