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A plate of citrus and fennel salad with burrata, topped with chopped pistachios and fresh herbs, features sliced oranges and a creamy ball of burrata cheese, with a fork resting on the side.

Citrus and Fennel Salad with Burrata

This Citrus and Fennel Salad with Burrata is fresh, elegant, and incredibly easy to pull together. It's a perfect winter lunch and great for entertaining or for when you want something fresh and beautiful on the table.
5 from 6 votes
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Lunch, Salad
Cuisine Italian
Servings 6 servings
Calories 234 kcal

Equipment

  • Mandolin
  • Cutting board and sharp knife
  • mixing bowl

Ingredients
  

  • 1-2 fennel bulbs
  • 1 shallot
  • 1-2 citrus fruits, such as an Orange or Sumo Citrus
  • 8 oz burrata As on large ball, or in two 4 oz balls
  • 2 tablespoon pistachios, chopped
  • 1 tablespoon mint leaves, chopped
  • good quality olive oil
  • flaky sea salt
  • freshly cracked black pepper

For the Champagne Vinaigrette

  • ¼ cup olive oil
  • 2 tablespoon champagne vinegar
  • 2 teaspoon honey
  • pinch of salt and pepper
  • pinch of red pepper flakes optional

Instructions
 

  • Thinly shave the fennel bulb using a mandolin or a sharp knife, reserving some of the fennel fronds for garnish. Thinly slice the shallot and add both to a large mixing bowl.
    In a small mason jar, combine all of the champagne vinaigrette ingredients. Secure the lid and shake well until fully emulsified (you can also whisk the dressing together in a bowl if you prefer).
    Pour about half to three-quarters of the vinaigrette over the fennel and shallot and toss gently to coat. Set aside while you prepare the rest of the salad.
  • Peel the citrus and slice into thin rounds, removing any seeds if needed.
    Assemble the salad by arranging the dressed fennel mixture on a individual plates or a serving platter then layer the citrus slices evenly over the top. Then evenly pour on the remaining vinaigrette.
    Place the burrata in the center of the salad and gently break it open slightly.
    Sprinkle with chopped pistachios, then finish with a drizzle of olive oil, flaky sea salt, fresh mint, reserved fennel fronds, and freshly cracked black pepper.
    Serve immediately and enjoy!

Nutrition

Calories: 234kcalCarbohydrates: 12gProtein: 8gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 27mgSodium: 42mgPotassium: 405mgFiber: 3gSugar: 8gVitamin A: 429IUVitamin C: 21mgCalcium: 252mgIron: 1mg
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