Blood Orange and Burrata Salad
Blood Orange and Burrata Salad
Brie Thompson
2 to 4
15 minutes
0 minutes
This is the salad I want on the table when I am feeding people I love. Juicy blood oranges, shaved fennel, and creamy burrata are a gorgeous mix, and a generous drizzle of Blood Orange Infused Olive Oil, White Balsamic Vinegar of Modena, and Lime Fresco Infused Sea Salt ties it all together. Serve this Blood Orange and Burrata Salad as an elegant appetizer or a bright side.
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Ingredients
Salad
- 4 Blood Oranges
- 1 Fennel Bulb
- ¼ Red Onion
- ¼ cup Arugula
- 1 lb Burrata
Dressing
- ⅓ cup Blood Orange Infused Olive Oil
- 2 Tbsp White Balsamic Vinegar of Modena
- ½ tsp Lime Fresco Infused Sea Salt
Directions
Trim the tops and bottoms off the blood oranges with a knife, then remove the peel and pith. Slice into rounds about ¼ inch thick and set aside.
Trim off the fennel stalks and halve the bulb. Thinly slice the bulb crosswise, discarding the root end, and set aside.
Halve the red onion through the root and thinly slice lengthwise. Discard the root end and set aside.
In a small bowl, whisk together Blood Orange Infused Olive Oil, White Balsamic Vinegar of Modena, and Lime Fresco Infused Sea Salt.
Plate the salad by layering the blood oranges, fennel, red onion, arugula, and burrata. Finish with a generous drizzle of the dressing. Serve immediately.