Ingredients
Florida Citrus Vinaigrette Ingredients
- ⅓ cup of Florida Grapefruit juice
- ⅓ cup of orange juice
- 2 teaspoons of orange zest
- 2 tablespoons of cider vinegar
- 2 teaspoons of honey
- 1 tablespoon of Dijon mustard
- ⅓ cup of olive oil
- 2 tablespoons of shallots
- Sea salt and fresh pepper, to taste
Pickled Onion Ingredients
- 1 red onion, thinly sliced
- ½ cup of white vinegar or cider vinegar
- ½ cup of water
- 1 tablespoon of sugar
- 1 teaspoon of salt
Burrata Salad Ingredients
- 4 Florida Grapefruit, peeled and cut into segments
- 3 oranges, peeled and cut into segments
- 1 bunch of radishes, sliced thin and cut into sticks
- ⅓ cup of pistachios, grilled and coarsely chopped
- 1 cup of arugula
- 2 tablespoons of dill, chopped
- 8 oz of burrata
- Sea salt and peppercorn
Instruction
Florida Citrus Vinaigrette
- In a small bowl, mix all the ingredients together until the dressing is emulsified. The ingredients may also be placed in a glass container with a hermetic lid; shake to mix well. Set aside. The vinaigrette will keep for 7 days in the refrigerator.
Pickled Onion
- Slice a red onion thinly. Place in an airtight Mason jar.
- In a small saucepan, combine vinegar, water, sugar and salt. Bring to a boil and pour over the sliced onion in the jar. Add a small amount of water to completely cover the onion.
- Refrigerate for at least 2 hours before serving. Pickled onions will keep for 15 days in the fridge.
Burrata Salad
- In a bowl, combine the Florida Grapefruit and orange segments, add the radish sticks, the toasted pistachios, arugula and dill. Season with salt and pepper to taste.
- Place on a large plate, top with coarsely chopped burrata and drizzle generously with Florida citrus vinaigrette and pickled onions.
- Bon appétit!
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