Blood Orange Salad with Burrata, Hazelnuts & Mint
Servings: 4 as a side salad
Print Recipe
Rate this Recipe
Pin Recipe
Ingredients
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp liquid honey
- 1 tbsp red wine vinegar
- 1/4 tsp chili flakes
- 1/4 tsp kosher salt plus more to taste
- 1 small shallot, thinly sliced
For the salad
- 4 blood oranges, peeled
- 125 grams (4.5-5oz) ball of burrata cheese
- 1/4 cup chopped toasted hazelnuts
- ground pepper
- handful of fresh mint leaves
Instructions
- Add the olive oil, honey, red wine vinegar, chili flakes and kosher salt to a small bowl and whisk to combine to make a quick homemade vinaigrette. Add the thinly sliced shallots to the bowl and stir a few times. Set aside the bowl as you prepare the rest of the salad.
- Prepare the blood oranges by slicing the top and bottom off the orange so it's flat on both sides and place the orange flat-side down. Then use a knife to cut off the peel around the oranges. Once all of the peel is cut off, slice the oranges into rounds.
- Arrange the orange rounds on a plate or serving platter. Place the burrata ball in the centre and use a knife to cut the burrata and sort of spread it out the middle of orange slices. Then, sprinkle the toasted & chopped hazelnuts all over the salad.
- Drizzle the dressing and thinly sliced shallots over top of everything and then season with a bit of extra salt and ground pepper and sprinkle the fresh mint leaves over top of everything. Enjoy immediately.
Notes
- If you don't have shallots on hand, substitutes with 1/4 cup thinly sliced red onion.
- Honey can be substituted with maple syrup if desired.
- Instead of serving the whole burrata ball on top of the salad, you can tear the burrata ball into pieces, placing over top of the orange slices.
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!