Arugula with Roasted Squash Burrata Hazelnuts Balsamic Glaze
Ingredients
- 1 butternut squash (about 3lb)
- 5 ounces baby arugula
- 8 ounces Burrata, cut into thin slices
- 1/4 pound hazelnuts
- 1 cup balsamic vinegar (does not have to be your very best, since it will be reduced to make a glaze. Keep the expensive stuff for a dish that really needs it.)
- 1 tablespoon white balsamic vinegar
- 4 tablespoons extra virgin olive oil (plus some more for drizzling)
- 2 tablespoons hazelnut oil
- Salt and freshly ground pepper
Instructions
Arugula with Roasted Squash, Burrata, Hazelnuts & Balsamic Glaze serves 8 original recipe by Food52.
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