BLOOD ORANGE & RADICCHIO SALAD
This salad is a wonderful celebration of seasonal winter produce. The bitterness of the radicchio works wonderfully with the sweetness of the blood oranges. The Monini Granfruttato extra virgin olive oil has the perfect richness and intensity to balance the acidity of the blood oranges and enrich the creaminess of the burrata. Perfect on its own with some crusty bread, as a side served with steak or chicken, or as part of a winter feast.
3 tablespoons Monini Granfruttato Extra virgin olive oil
3 tablespoons freshly squeezed blood orange juice
1 small radicchio
2 medium sized blood oranges
150g Burrata cheese
1 cup loosely packed basil leaves
1 tablespoon pine nuts toasted
Salt, for seasoning
Cracked pepper, for seasoning
Monini Granfruttato Extra virgin olive oil, for drizzling
Place the olive oil and blood orange juice in a small bowl. Whisk until well combined.
Arrange the radicchio leaves on a large platter, leaving them whole.
Peel the blood oranges, removing as much of the external pith and any seeds. Slice them into round slices, approximately 5mm in thickness. Arrange them over the radicchio.
Add the burrata, basil leaves and pine nuts to the platter.
Pour the dressing over the whole salad, and drizzle the burrata with extra olive oil.