Blood Orange and Burrata Salad
Blood Orange and Burrata Salad
Rated 5.0 stars by 1 users
Author:
Olivelle
Servings
2-4
Prep Time
15 minutes
Cook Time
0 minutes
This Blood Orange and Burrata Salad is a showstopper, bursting with vibrant colors and exquisite flavors! With creamy Burrata, citrusy Blood Oranges, and a drizzle of classic White Balsamic, it’s the perfect dish. Whether you’re serving it as an elegant appetizer or a refreshing main course, it's sure to impress every time!
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Ingredients
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4 Blood Oranges
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1 Bulb Fennel
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¼ Red Onion
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⅓ cup Blood Orange Infused Olive Oil
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2 Tbsp White Balsamic Vinegar of Modena
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½ tsp Lime Fresco Infused Sea Salt
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¼ cup Arugula
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1 lb Burrata
Directions
Using a knife, trim the tops and bottoms off the blood oranges, then remove the peel and pith. Slice into ¼-inch rounds and set aside.
Trim off the fennel stalks and halve the bulb. Thinly slice the bulb crosswise, discarding the root end then set aside.
Halve the red onion through the root, slice it thinly lengthwise, then remove the root end and set aside.
In a small bowl whisk together the Blood Orange Infused Olive Oil, White Balsamic Vinegar of Modena, and Lime Fresco Infused Sea Salt.
Plate your salad by layering the blood oranges, fennel, red onion, arugula, and burrata. Finish with a generous drizzle of your dressing.
Recipe Note
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