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BLOOD ORANGE, BURRATA AND PINE-NUT SALAD WITH CHRISTMAS SPICED DRESSING

Gluten free, vegetarian, adaptable to be nut free

Ingredients

For the Christmas spiced dressing:

  • 3 tablespoons fresh orange juice blood orange juice makes the dressing a lovely red
  • 3 tablespoons lemon juice
  • 3 tablespoons caster sugar
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove

For the salad:

  • 1-2 balls of burrata depending on how many people you’re catering for (see notes)
  • 6-10 blood oranges skin removed and sliced (use regular if blood aren’t available
  • Handful of toasted pine-nuts
  • Herb of choice optional (I used mint)
  • 1 head of witlof optional
  • Freshly cracked pepper and sea salt flakes to finish

Instructions

To make the Christmas spiced dressing:

  • Place all the ingredients in a small saucepan over a low heat. Cook for around 5-10 minutes, or until the dressing has reduced and some syrup-like. Remove from the heat.

To assemble:

  • Arrange the salad ingredients on a serving platter. Just before serving, pour over some Christmas spiced dressing (to taste) and create a small hole in opposing sides of the burrata so that the cream oozes out. Season and serve immediately.