WINTER BURRATA SALAD

Sweet beets, juicy blood oranges + creamy burrata were MADE. FOR. EACH. OTHER. Drizzled with a tangy balsamic-dijon vinaigrette and sprinkled with some crunchy roasted hazelnuts. This salad seriously hits the spot and only took minutes to get on the dinner table. A total winner!

INGREDIENTS – serves 2

1 blood orange (any orange will do the trick)
2T balsamic vinegar
1/4t dijon mustard
Pinch of salt + pepper
2T olive oil
4c mixed greens (I used arugula)
1/4c frozen peas, defrosted + drained
1-2 cooked balsamic beets – buy precooked or try this recipe
1 large/2 small burrata balls
1/4c hazelnuts, roasted + chopped (sub any other nut)

INSTRUCTIONS

Peel and section the blood orange then squeeze the remaining juice into a small bowl. Add balsamic, dijon, salt, pepper + olive oil to the bowl, whisk and set aside. Assemble the greens, peas, beets, orange segments + burrata to your liking then drizzle with the dressing and sprinkle with hazelnuts.

ENJOY!

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