8 slices La Brea Bakery Cheese Crostini
2 tablespoons butter
2 cups arugula leaves
1 - 2 tablespoons Durant lemon infused olive oil
2 balls Burrata
1 large avocado, pitted and sliced
1 package Blue Circle Lemon Dill Salmon Sausages
Red onion, very thinly sliced
Fleur du sel
Prepare the fully-cooked salmon sausages. I used a grill pan on the stove and heated them for about 6-8 minutes to get the nice grill marks, then sliced them.
Slice the avocado, tomatoes and red onion. Butter/oil and grill the bread.
Prepare the platter by arranging the arugula on a large ceramic plate. Tear up the burrata on top of the arugula and add the tomatoes and red onion. Drizzle with the lemon olive oil, fleur du sel and pepper. Add the sausages, toast and avocado to the platter.
Tuck in sprigs of fresh dill and serve right away. Layer your toasts like this -- cheddar toast, burrata, arugula/red onion/tomato salad, avocado.