Spring Veggie & Burrata Salad

• 1 Medium Lemon, Zest And Juice
• 1 Tablespoon Honey
• 3 Tablespoons Extra Virgin Olive Oil
• Coarse Salt And Freshly Ground Black Pepper To Taste
• 1/4 cups Fresh Basil Leaves, Chopped
• 1/4 cups Fresh Mint Leaves, Chopped
• 1 cup Sugar Snap Peas, Trimmed, Strings Removed
• 1 cup Green Beans, Trimmed
• 1 cup Carrots, Thinly Sliced
• 2 cups Baby Arugula (optional)
• 1/2 pounds Ball Fresh Burrata Or Fresh Mozzarella
• 1/2 cups Pistachios, Roughly Chopped

1. Whisk together fresh lemon zest and juice, honey, olive oil and a dash of salt and black pepper in a large bowl. Taste and adjust seasoning, if necessary.
2. Add peas, green beans, carrots, arugula (if using), basil and mint in the bowl and toss with the dressing.
3. Tear open ball of burrata and arrange on a platter. Top with salad, sprinkle with additional coarse salt and ground black pepper, and garnish with pistachios.

lemon, honey, olive oil, salt, ubc, ubc, sugar, green beans, carrots, arugula, fresh burrata, pistachios

Taken from tastykitchen.com/recipes/salads/spring-veggie-burrata-salad/ (may not work)