Roasted Pepper Salad with Prosciutto and Burrata
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Ingredients
- 2 red peppers, cut into quarters
- 1 yellow pepper, cut into quarters
- 30 ml (2 tbsp) La Belle Excuse Extra Virgin Green Olive Oil
- 30 ml (2 tbsp) balsamic vinegar La Belle Excuse
- 10 ml (2 tsp) La Belle Excuse Mountain Oregano Dried on Stem
- 30 ml (2 tbsp) capers, chopped
- 45 ml (3 tbsp La Belle Excuse Extra Virgin Green Olive Oil
- 15 ml (1 tbsp) La Belle Excuse Traditional Balsamic Vinegar
- 10 ml (2 tsp) honey
- A few fresh basil leaves, chopped
- 1 clove garlic, finely chopped
- 6 slices of prosciutto
- 100 g (1/3 cup) burrata
- 70 g (2 cups) arugula
- A few croutons, for serving
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