INGREDIENTS
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1/2 c balsamic vinegar
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2 tbs toasted hazelnuts, chopped
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12 oz (2-1/2 c) butternut squash, cubed (I use Trader Joe's because I'm lazy)
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3 c baby arugula
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3 tbs olive oil
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1 tbs white balsamic vinegar
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Salt and freshly ground black pepper
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2 large balls burrata (about 4 oz each)