Salad with Burrata, Fennel, and Blood Orange
SERVINGS: 4
Ingredients
- 4 Balls of burrata cheese
- 2 Heads of fennel
- 4 Blood oranges
- 100 g Peeled and crushed almonds
- 50 g Genovese pesto
- Dill
Instructions
- Wash the fennel, cut it in half, and remove the tough inner part. Slice the fennel very thinly.
- Peel the oranges and cut them into slices.
- Heat a non-stick pan and toast the almonds, being careful not to burn them.
- Gently cut the top of each burrata ball and season with a little pesto and olive oil.
- Arrange the salad by combining the sliced fennel, blood orange slices, toasted almonds, and dressed burrata balls. Sprinkle with dill.
- If you don't have burrata cheese, you can also use regular mozzarella.
- Enjoy your meal!
