Blood Orange and Burrata Salad
This vibrant, citrusy salad combines the creaminess of burrata with the freshness of blood oranges, fennel, and arugula. Drizzled with a zesty blood orange and white balsamic vinaigrette, it’s a refreshing and elegant dish perfect for any season.
View Original PDFIngredients
- 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
Instructions
- Cut the top and bottom off each blood orange. Using a knife, carefully remove the peel and pith, then slice the oranges into ¼-inch rounds.
- Remove the stalks from the fennel bulb. Slice the bulb in half and thinly slice it crosswise. Trim the ends.
- Slice the red onion in half through the root end. Thinly slice it lengthwise and discard the root end.
- In a bowl, whisk together the Blood Orange Infused Olive Oil, White Balsamic Vinegar of Modena, and Lime Fresco Infused Sea Salt to make the dressing.
- Arrange the fennel, onion, orange slices, arugula, and burrata on a serving platter.
- Drizzle the salad with the prepared dressing and serve immediately.