Prepare Vinaigrette: Combine balsamic vinegar, mandarin zest and juice, and maple syrup. Slowly whisk in olive oil; set aside.
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
|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
- Large serving platter
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.
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 40mg
- Sodium: 130mg
- Total Carbohydrates: 24g
- Protein: 13g
Hy-Vee Seasons February 2021