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!
Ingredients:
- 4 blood oranges
- 1 bulb fennel
- 1/4 red onion
- 1/3 cup Blood Orange Infused Olive Oil
- 2 Tbsp White Balsamic Vinegar of Modena
- 1/2 Tsp Lime Fresco Infused Sea Salt
- 1/4 cup Arugula
- 1 lb Burrata
Directions:
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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.
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Trim off the fennel stalks and halve the bulb. Thinly slice the bulb crosswise, discarding the root end then set aside.
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Halve the red onion through the root, slice it thinly lengthwise, then remove the root end and set aside.
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In a small bowl whisk together the Blood Orange Infused Olive Oil, White Balsamic Vinegar of Modena, and Lime Fresco Infused Sea Salt.
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Plate your salad by layering the blood oranges, fennel, red onion, arugula, and burrata. Finish with a generous drizzle of your dressing.
