Ingredients:

• 1–2 balls fresh burrata (8 oz total), room temperature
• 2 blood oranges (1 sliced or supremed, 1 juiced)
• ½ small fennel bulb, very thinly shaved
• 1–2 cups baby arugula
• 2 Tbsp shelled pistachios, lightly chopped
• Flaky sea salt
• Freshly cracked black pepperBlood Orange Vinaigrette
  • 3 Tbsp fresh blood orange juice
  • 1 tsp blood orange zest (optional)
  • 1 tsp Dijon mustard
  • 1 tsp honey (or to taste)
  • ¼ cup extra-virgin olive oil
  • Pinch of sea salt

Method:

Make the vinaigrette: In a small bowl, whisk together blood orange juice, zest (if using), Dijon, honey, and salt. Slowly whisk in olive oil until emulsified. Taste and adjust seasoning.

Prepare the fennel: Shave fennel very thin using a mandoline or sharp knife. Lightly toss with a small spoonful of vinaigrette to soften.

Assemble the salad: Arrange arugula on a serving platter. Scatter blood orange slices and fennel over the greens.

Add burrata: Place burrata on top and gently tear open.

Finish: Drizzle with remaining vinaigrette, season with flaky salt and black pepper, and sprinkle with pistachios.