Citrus And Fennel Salad with Burrata

This Citrus and Fennel Salad with Burrata is a refreshing balance of bright, juicy citrus, crisp shaved fennel, and creamy burrata, all tied together with a zesty vinaigrette. The natural sweetness of sumo citrus, blood oranges, and mandarins complements the subtle anise flavor of fennel, while the vinaigrette adds a perfect touch of acidity and richness. Finished with delicate fennel fronds, this salad is as visually stunning as it is delicious—perfect for a light appetizer or a vibrant side dish.

Ingredients:

• For the Salad:

  • 1 fennel bulb with fronds attached

  • 1 sumo citrus

  • 1-2 blood oranges

  • 1-2 mandarins

  • 1 container of fresh burrata

• For the Vinaigrette:

  • Zest of 1 citrus fruit

  • 1/4 cup fresh citrus juice (mandarin or blood orange)

  • 3 tbsp basil-infused olive oil

  • 2 tbsp lemon white balsamic vinegar

  • 2 tbsp honey

  • Sea salt and freshly ground pepper, to taste

Preparation:

1. Prepare the Vinaigrette: In a small bowl, whisk together the citrus zest, juice, basil-infused olive oil, lemon white balsamic vinegar, and honey until emulsified. Season with sea salt and freshly ground black pepper to taste. Set aside.

   
   

2. Prep the Fennel: Cut the fennel fronds from the bulb and set them aside for garnish. Using a mandolin or sharp knife, thinly slice the fennel into delicate, quarter-thick slices.

   
   

3. Prep the Citrus: Peel the sumo citrus, blood oranges, and mandarins. Slice them into rounds, removing any excess membrane for a clean presentation.

   
   

4. Assemble the Salad: Arrange the sliced fennel and citrus segments on a serving platter. Place the burrata in the center, gently tearing it open to reveal the creamy interior.

   
   

5. Dress and Garnish: Drizzle the vinaigrette over the salad, ensuring even coverage. Finish with fennel fronds and an extra sprinkle of sea salt. Serve immediately.