Blood Orange, Pistachio & Burrata Salad
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4 ounces or so burrata
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2 small oranges, one blood orange and one regular, peel removed and sliced
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1/4 cup pomegranate seeds
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2 tablespoons pistachios
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2 cups arugula
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extra virgin olive oil
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sea salt and pepper
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high quality white balsamic (optional- to drizzle on top)
Preheat oven to 375. Toast pistachios on a baking sheet until golden brown, about 8 minutes. Set aside (this can be done many days in advance).
Toss arugula lightly in olive oil, salt and pepper. You can add a dash of balsamic here if you’d like. Lay aruglua onto serving plate. Place burrata on top, then add orange slices and pomegranate seeds. Garnish with a light sprinkle of sea salt, olive oil, and white balsamic- quality here makes a difference, so use your best oil and vinegar here.
