Ingredients
Florida Citrus Vinaigrette:
- 1/3 cup Florida Grapefruit Juice
- 1/3 cup Florida Orange Juice
- 2 teaspoons orange zest
- 2 tablespoons cider vinegar
- 2 teaspoons honey
- 1 tablespoon Dijon mustard
- 1/3 cup olive oil
- 2 tablespoons shallots
- sea salt to taste
- fresh pepper to taste
Pickled Onion:
- 1 red onion thinly sliced
- 1/2 cup white vinegar or cider vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
Burrata Salad:
- 4 Florida Grapefruit peeled and cut into segments
- 3 oranges peeled and cut into segments
- 1 bunch radishes sliced thin and cut into sticks
- 1/3 cup pistachios grilled and coarsely chopped
- 1 cup arugula
- 2 tablespoons dill chopped
- sea salt to taste
- pepper to taste
- 8 ounces burrata
Instructions
To make vinaigrette:
- In small bowl, mix Florida Grapefruit Juice, Florida Orange Juice, orange zest, cider vinegar, honey, Dijon, olive oil and shallots until dressing is emulsified. Season with salt and pepper, to taste. Set aside. Vinaigrette will keep 7 days in refrigerator.
To make pickled onion:
- Place sliced onion in airtight canning jar.
- In small saucepan, combine vinegar, water, sugar and salt. Bring to boil and pour over sliced onion in jar. Add small amount of water to completely cover onion.
- Refrigerate at least 2 hours before serving. Pickled onions will keep 15 days in refrigerator.
To make burrata salad:
- In bowl, combine Florida Grapefruit and Orange segments; add radish sticks, toasted pistachios, arugula and dill. Season with salt and pepper, to taste.
- Place salad on large plate, top with coarsely chopped burrata and drizzle generously with citrus vinaigrette and pickled onion.