Arugula, Fingerling Potato, Tomato, Olive, and Burrata Salad with Pine Nuts and Dill

This is a special salad that is perfect for summer entertaining.  The addition of fresh dill adds a nice flavor and combines well with the other ingredients in this recipe.

Serves 4-6

Ingredients

• 4 cups arugula

• 6 fingerling potatoes

• 5 early girl tomatoes , cut into fourths

• 1 cup Castelvetrano olives

• 8 oz. burrata cheese , cut into large pieces

• 1/3 cup pine nuts , toasted

• 1/2 cup dill , chopped

• 4 tablespoons fresh lemon juice

• 2 tablespoons red wine vinegar

• 8 tablespoons extra-virgin olive oil

• Sea salt and freshly ground black pepper

Instructions

• In a medium pot with salted water, add the potatoes and bring to a boil. Reduce the heat and cook the potatoes over a low boil for 10 minutes. Remove from the heat and drain. When the potatoes are cool enough to handle, cut them in half.

• Heat 2 tablespoons of the olive oil in a large cast iron skillet over medium-high heat. Add the tomatoes, season with salt and pepper, and cook on each side, 4 minutes total. Transfer the tomatoes to a plate and set aside. Add the potatoes to the skillet, season with salt and pepper, and cook on both sides until the potatoes are nice and brown, approximately 7 minutes total. Add 2 tablespoons of lemon juice and cook for an additional minute. Remove from the heat and set aside.

• Put the remaining 2 tablespoons lemon juice, vinegar, and remaining 6 tablespoons olive oil in a small jar or bowl. Season with salt and pepper and shake or whisk to combine. Set aside.

• Put the arugula on a serving platter. Arrange the tomatoes, potatoes, olives, and cheese on top of the arugula. Sprinkle with the pine nuts and dill. Serve immediately with the dressing.