Scatter the arugula over a platter or shallow bowl.
Break open the burrata and lay it over the arugula.
Remove the pomelo from the bowl, leaving any juices in the bottom of the bowl. Scatter the fruit over the arugula and the burrata.
Make the dressing by combining the shallots, vinegar and residual pomelo juice in a small bowl. Whisk in the olive oil and season with red pepper flakes, salt and pepper.
Drizzle the dressing over the salad and garnish with chopped walnuts, mint and basil. Finish the salad with some flakey finishing salt (such as Maldon), fresh ground pepper and crushed red pepper flakes.
Substitute baby kale, or a mixture of butter lettuce and frisee for the arugula.
Substitute Buffalo mozzarella for the burrata.
Add chicken or shrimp to make this salad a complete meal.
Recipe by Something New For Dinner at https://somethingnewfordinner.com/recipe/pomelo-and-arugula-salad-with-burrata/