The Perfect Spring Burrata Salad. I Blanched the Peas, but K

Ingredients

For the Salad:

3 cup baby arugula

1 cup fresh peas, blanched in boiling water

½ cup fresh mint leaves

½ cup fresh basil leaves

1 cup fresh snap peas, split in ½

2, 8-ounce Burrata

For the Mint Dressing:

¼ cup mint leaves

⅓ cup olive oil

1½ tbsp honey

3 tsp lemon juice

½ tsp kosher salt

½ tsp dijon mustard

Serve with toasted bread!