Crispy Lettuce with Burrata and Mint
3 -4 cups crispy lettuce (Romaine, iceberg, arugula) mix your lettuce
1 cup basil leaves, chopped
1 round ball of burrata cheese
3 T. Lemon olive oil (or other citrus olive oil)
zest and juice of 1 lemon
2 teaspoons champagne vinegar or white wine vinegar
Salt and pepper
Arrange the lettuce in the bottom of a large salad bowl. Scatter the basil over the lettuce, then carefully cut the burrata into small pieces and place on top of salad.
In a small bowl, whisk together the vinaigrette to form a smooth emulsion. Add a generous pinch of salt and a small pinch of ground pepper. When ready to serve, pour the vinaigrette over the salad.
I have also topped this salad with a dried apple, pecan, cranberry mix.