Name: Burrata & Orange Salad with Black Olive Dressing
Total time: 20 min
Yield: 6
Ingredients: 1 Treviso radicchio (200g), leaves separated, torn; 4 small blood oranges (720g), peeled, sliced thinly; 2 baby fennel bulbs (260g), shaved, fronds reserved; 3 x 150g burrata; ¾ cup small basil leaves; chilli flakes, to serve; BLACK OLIVE DRESSING; ⅓ cup (50g) pitted Kalamata olives; 1 small clove garlic, crushed; 1 tbsp finely grated blood orange rind; 1 tsp fennel seeds, crushed coarsely; ½ cup (125ml) extra virgin olive oil; 2 tbsp red wine vinegar; 2 tbsp blood orange juice; 2 tsp honey

VMG Recipes