Shaved Fennel & Citrus Salad with Burrata Cheese

This is the second summer recipe in partnership with Grey Arrow Farm’s CSA program.

I absolutely love a fresh fennel salad on a hot summer day. Its anise (licorice) flavour is a perfect pairing for the bright notes of citrus, and the creaminess from the Burrata cheese.

You can find burrata at your local Italian market. Burrata, meaning "buttery" in Italian, is a fresh cheese made from a mix of mozzarella and cream. The cheese making process leaves the outer layer to form a thin soft shell (much like a buffalo mozzarella ball) which encapsulating a soft, creamy mixture of curd and fresh cream inside. An eating experience of its own!    

Shaved Fennel & Citrus Salad with Burrata Cheese

Salad:

• 1 fennel bulb, cored and thinly shaved (reserve the fronds for garnish)

• 2-3 oranges, peeled and cut into thin slices (reserve any juice for dressing)

• 2 cups arugula or beet greens

• ¼ cup pumpkin seeds

• ¼ cup thinly sliced red onions

• 1-2 balls of burrata cheese

Dressing:

• 2 tbs olive oil

• 2 tbs lemon juice

• 1 tbs honey

• 1 tbs whole coriander, crushed

• Reserved juice from orange segments

• Salt and pepper to taste  

Prep the salad ingredients, and place in a large shallow bowl or salad bowl. Use a mandoline to thinly slice the fennel bulb if possible.

Make the dressing by placing all the ingredients in a small bowl and whisking until combined. Season with salt and pepper to taste last.

Dressed the salad when ready serve. Garnish with fennel fronds and edible flowers like nasturtium petals, kale flowers, or pansies. Serve with 1-2 burrata cheese balls.  Alternatively, you can crumble goat cheese on top as a substitute for burrata.