Citrus + Burrata Salad

You know by now that I’m a big salad girl. The more ingredients, flavors and textures the better. This winter citrus salad is so heavenly this time of year. I used grapefruit for this version, but the benefit of making it now is that you can pick your citrus of choice. Blood orange, navels, Cara Cara… The options are endless. The sweet and tart flavor of the citrus pairs so well with the creamy burrata and the saltiness of the pistachio. I know you’ll love this one! This salad dressing is a classic and works well on most salads. I always have a version of this hanging out in my fridge.

CITRUS AND BURRATA SALAD
Yields 4-6 portions

Dressing Ingredients:
1 garlic clove, finely minced
3 T olive oil
¼ cup apple cider vinegar
2 T rice vinegar
1 T brown sugar
1 t dijon mustard
½ t salt
½ t dried thyme
½ t dried basil
¼ t black pepper

Salad Ingredients:
6-8-oz spring mix
¼ cup pistachios
2 pieces of prosciutto, torn
1 grapefruit, cut into segments
Pickled onions, to taste
Toasted panko breadcrumbs, optional
1 burrata ball, torn

Directions:
Dressing: Mix all ingredients together in a small container. Sometimes I use an immersion blender to blend, but you can also just whisk with a fork, or toss in a mason jar.
Salad: Combine all ingredients in a large bowl along with a few tablespoons of the dressing. Add additional dressing to taste. Tear the burrata on top to finish.
Dressing will last in the fridge for a week or so! Just keep it covered.