Ingredients
- 1tsp Dijon mustard
- 2tsp red wine vinegar
- 2tbsp extra virgin olive oil
- 175g chargrilled artichoke hearts in oil
- 4 balls burrata (or buffalo mozzarella), roughly torn
- 50g can anchovies
- 75g rocket leaves
Instructions
- Mix the mustard, vinegar and olive oil until smooth, season then toss the remaining ingredients in the dressing. Serve immediately.
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