Servings
2-4
Prep Time
15 minutes
Cook Time
0 minutes
With its vibrant colors, exquisite flavors, and luxurious ingredients, this Blood Orange and Burrata Salad is as beautiful as it is delicious! Whether served as an elegant appetizer or a light and refreshing main course, this recipe is sure to leave a lasting impression on all who taste it.
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
- Cut the top and bottom off your blood oranges; using a knife, cut off the peel and pith. Cut oranges into about ¼” round slices.
- To make thin slices of fennel cut the top off the top stocks of your fennel and slice the bulb in half. Make thin cuts along the bulb of your fennel, then cut off the ends.
- Cut your onion into long thin slices by cutting off the top of the onion then cutting the onion in half through the root end. Make long thin slices along the onion then cut off 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.
- Plate your salad by layering fennel, red onion, blood oranges, arugula, and burrata. Finish with a drizzle of your dressing.
