Name: Snap Pea Salad with Burrata
Yield: Makes 4 servings
Ingredients: 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

Image may contain Plant Food Seasoning and Vegetable

Snap Pea Salad with BurrataMichael Graydon & Nikole Herriott

Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.

Recipe notes

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