Burrata, Tangerine, Fennel and Olive Salad

Have you discovered Burrata Cheese from southern Italy?  It is the focal point of this lovely salad----mozzarella that’s formed into a pouch and then filled with soft, stringy curd and cream.

Ingredients: (serves 4)

• 1 small head of fennel
• 2 Tangerines (or small oranges)
• ¼ cup Spanish Manzanilla Olives
• 6 cups of mixed greens
• 4 oz. of Buratta Cheese
• vomFASS Pyramid Salt (crunchy) and Tellicherry pepper to taste
• ¼ cup vomFASS Don Carlos Extra Virgin Olive Oil, plus more for drizzling
• ¼ cup vomFASS Spanish Red Wine Vinegar (Viejo)

Directions:

1. Core and thinly slice the fennel bulb (about a cup). Place the sliced fennel in a bowl with the vinegar and let sit 5 minutes.  Reserve a few fennel fronds for garnish
2. Peel the tangerines and slice in half, add to the fennel bowl
3. Halve the olives and add to the bowl. Stir in ¼ cup Don Carlos Extra Virgin Olive Oil.
4. Plate by adding mixed greens onto plates, scatter the olive/fennel/tangerine mix on top.
5. Break apart the Buratta, place in center of plate, drizzle with Don Carlos, Pyramid Salt and Pepper.
6. Sprinkle reserved fennel fronds and chopped parsley over salad.

Submitted by

Julie Ginsler-vomFASS-Cary

1. Submitted by
2. Julie Ginsler-vomFASS Cary