Blood Orange and Burrata Salad
Blood Orange and Burrata Salad
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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- Author
- Olivelle
- Prep Time
- 15 minutes
- Cook Time
- 0 minutes
- Servings
- 2-4
- Category
Ingredients
- 4 Blood Oranges
- 1 Bulb Fennel
- ¼ Red Onion
- ⅓ cup Blood Orange Infused Olive Oil
- 2 Tbsp White Balsamic Vinegar of Modena
- ½ tsp Lime Fresco Infused Sea Salt
- ¼ cup Arugula
- 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.