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Snap Pea Salad with Burrata

['8 ounces sugar snap peas, trimmed, strings removed', '4 cups arugula, thick stems trimmed', '1/4 cup fresh basil leaves plus more for serving', '1/4 cup fresh mint leaves plus more for serving', '3 tablespoons extra-virgin olive oil', '2 tablespoons (or more) fresh lemon juice', 'Flaky sea salt (such as Maldon)', '1 pound burrata or fresh buffalo mozzarella']

Cut pea pods in half lengthwise, leaving some peas on each side of pods. Combine peas, arugula, 1/4 cup basil, and 1/4 cup mint in a large bowl. Add oil and 2 tablespoons lemon juice and toss to coat. Season salad with salt and more lemon juice, if desired.
Tear open balls of burrata (if using buffalo mozzarella, slice 1/2" thick) and arrange on a platter. Top with salad and more basil and mint.

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