Blood Orange, Pistachio & Burrata Salad


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Blood Orange, Pistachio & Burrata Salad

  • 4 ounces or so burrata

  • 2 small oranges, one blood orange and one regular, peel removed and sliced

  • 1/4 cup pomegranate seeds

  • 2 tablespoons pistachios

  • 2 cups arugula

  • extra virgin olive oil

  • sea salt and pepper

  • 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.

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