Toss arugula in lemon juice and place in 3 small bunches on plate. Lay flat two basil leaves between each bunch of arugula. Slice cherry tomatoes in half and place on basil. Cut burrata in four equal pieces and 1 piece over each bunch of arugula (reserve 4 piece for next order). Drizzle balsamic glaze over tomatoes and olive oil over burrata. Season with salt and pepper.