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Crisp Socca with Burrata, Greens and Olive Dressing

Williams Sonoma
  • minutes
  • Serves

INGREDIENTS

4 cups

Arugula or baby greens

1 1/2 tsp

Rosemary, fresh

1/4 cup

Kalamata olives, pitted

1 cup

Chickpea flour

3/4 tsp

Kosher salt

2

Pepper, Freshly ground

4 tbsp

Olive oil

1/3 cup

Olive oil, extra-virgin

2 tbsp

Red wine vinegar

2

Burrata cheese balls, each 4 oz.

1 cup

Water