Burrata Appetizer with Citrus, Fennel, and Chili Oil
This burrata appetizer comes together quickly with just a bit of light prep. Toss the mixed greens and fennel with vinaigrette, then layer the burrata, citrus, and cherries on a platter. Finish with a drizzle of chili oil and a sprinkle of citrus salt, and serve right away.
Ingredients
- 2 balls burrata cheese cut in half (4 pieces total)
- 3 cups mixed greens spring mix or baby greens
- 1 small fennel bulb thinly sliced
- 2 –3 oranges Cara Cara, navel, or mandarins, segmented (juice reserved)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon champagne vinegar or white wine vinegar
- Fine sea salt to taste
- Freshly cracked black pepper to taste
- Calabrian Chili oil for drizzling (optional, to taste)
Citrus Hazelnut Salt
- 1 tablespoons raw hazelnuts
- 1 teaspoon flaky sea salt
- Zest of ½ orange
Instructions
- Segment the oranges over a bowl to catch any juices. Set the citrus segments aside and reserve a small amount of the juice for dressing if desired.
- Make the citrus hazelnut salt (optional): Place the hazelnuts in a small bag or under a kitchen towel and gently crush them with the back of a spoon until crumbly. Transfer to a small bowl and mix with flaky sea salt and orange zest. Set aside.
- In a large bowl, combine the mixed greens and shaved fennel. Drizzle with olive oil, vinegar, and a splash of the reserved citrus juice. Season lightly with salt and pepper, and toss gently until just coated. The greens should be lightly dressed, not weighed down.
- Arrange the dressed greens and fennel on a large platter or serving plate. Scatter the citrus segments evenly over the top.
- Cut the burrata into halves, 4 pieces total and place them across the platter.
- Drizzle chili oil lightly over the burrata, then sprinkle the citrus hazelnut salt (or citrus salt) over the entire dish. Finish with freshly cracked black pepper and an extra pinch of flaky salt if needed.
- Serve immediately.
Notes
- This dish is best assembled just before serving for the freshest texture.
- Keep the burrata whole until the last moment for the creamiest result.
- Adjust chili oil to taste, or swap with olive oil for a milder finish.
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