- 2 tbsp white wine vinegar
- 1/2 tsp Dijon mustard
- 2 tbsp olive oil
- salt and pepper
- 1 avocado, halved and pitted
- 1 mango, halved, peeled and pitted
- olive oil cooking spray
- 2 cups fresh arugula
- 1 small heirloom tomato, cut into bite sized pieces
- 2 slices prosciutto
- 1 pkg burrata
- 1 fresh cayenne pepper, thinly sliced (optional)
- 4 tbsp fresh mint, torn
Heat a cast iron grill pan over medium-high heat. Spray each half of the avocado and each half of the mango with olive oil cooking spray. Sear on the grill pan for 2 minutes, flip and sear one more minute. Remove from heat.
Meanwhile, whisk together the white wine vinegar, Dijon and olive oil. Season with salt and pepper. Set aside.
Plate: Divide the arugula between two salad bowls. Divide the tomato. Tear 1 slice of prosciutto into strips for each bowl. Remove burrata from liquid and cut in half, split between each bowl. Scoop the grilled avocado from the skin and place half in each bowl, split the mango. Drizzle the vinaigrette over each salad, top with torn mint. Serve immediately.
Serving: 1cup | Calories: 546kcal | Carbohydrates: 28g | Protein: 15g | Fat: 47g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 88mg | Potassium: 925mg | Fiber: 10g | Sugar: 16g | Vitamin A: 2951IU | Vitamin C: 61mg | Calcium: 387mg | Iron: 2mg