Snap Pea Salad With Burrata

• 8 ounces sugar snap peas, trimmed, strings removed
• 4 cups arugula, thick stems trimmed
• 1/4 cup fresh basil leaves plus more for serving
• 1/4 cup fresh mint leaves plus more for serving
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons (or more) fresh lemon juice
• Flaky sea salt (such as Maldon)
• 1 pound burrata or fresh buffalo mozzarella

1. Cut pea pods in half lengthwise, leaving some peas on each side of pods. Combine peas, arugula, 1/4 cup basil, and 1/4 cup mint in a large bowl. Add oil and 2 tablespoons lemon juice and toss to coat. Season salad with salt and more lemon juice, if desired.
2. Tear open balls of burrata (if using buffalo mozzarella, slice 1/2" thick) and arrange on a platter. Top with salad and more basil and mint.

sugar snap peas, arugula, fresh basil, fresh mint, extravirgin olive oil, lemon juice, salt, mozzarella

Taken from www.epicurious.com/recipes/food/views/snap-pea-salad-with-burrata-51161030 (may not work)