Prepare Vinaigrette: Combine balsamic vinegar, mandarin zest and juice, and maple syrup. Slowly whisk in olive oil; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Fresh sumo mandarins add a citrusy kick to a homemade vinegarette and some much-needed acid to a creamy and buttery ball of burrata.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. white balsamic vinegar | ||
| ½ tsp. Sumo mandarin zest | ||
| 2 tbsp. Sumo mandarin juice | ||
| 1 ½ tsp. Hy-Vee Select 100% pure maple syrup | ||
| ⅓ c. Gustare Vita olive oil | ||
| 4 ½ c. arugula, divided | ||
| 3 Sumo mandarins, peeled and cut into 1/2-inch slices | ||
| 4 oz. radicchio leaves, torn into bite-size pieces | ||
| ¼ c. red onion, sliced | ||
| 3 tbsp. roasted and salted shelled pistachios | ||
| 1 (8-oz.) container burrata cheese, drained | ||
| Hy-Vee Mediterranean sea salt, to taste | ||
| Hy-Vee Malabar black pepper, to taste | ||
| Fresh mint leaves, for garnish |
Things To Grab
- Small bowl
- Whisk
- Large serving platter
Directions
Line a large serving platter with 4-1/4 cups arugula. Arrange mandarin slices on top; tuck in pieces of radicchio. Sprinkle with remaining 1/4 cup arugula, sliced onions, and pistachios; place burrata on top.
Drizzle salad with vinaigrette. Season to taste with salt and pepper. Garnish with fresh mint, if desired.
Nutrition facts
Servings
440 Calories per serving
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 40mg
- Sodium: 130mg
- Total Carbohydrates: 24g
- Protein: 13g
Daily Values
0%
Iron 6%
0%
Calcium 30%
0%
Vitamin D 0%
0%
Potassium 10%