Burrata with Blood Oranges & Fennel

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 pepper

  Blood 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.