Fennel & Orange Arugula Salad with Burrata in a Citrus Vinaigrette


1 Package of Arugula
1 Bulb of Fennel
4 Oranges
1 Ball of Burrata
¼ C Pistachios
2 TBSP Red Wine Vinegar
2 TBSP Peach Balsamic (you can use any white balsamic, I used a white peach balsamic)
2 TBSP Olive Oil
2 TBSP Stone Ground Mustard
Salt & Pepper
Fresh Basil & Parsley


Step 1: Begin by chopping up your fennel. (Honestly, I googled how to chop up a fennel bulb, which was super helpful!) Make sure you save the Fronds (the herby tops); those will also go in the salad.


Step 2: Slice 2 of the oranges into bite size pieces and set aside. Juice the remaining 2 oranges and set the juice aside in a mixing bowl.


Step 3: Roughly chop your pistachios into smaller bits. You can also chop up your herbs and set those aside with your pistachios.


Step 4: Next, it is time to mix up your vinaigrette! Add the red wine vinegar, olive oil, peach balsamic, mustard, and a pinch of salt & pepper to your orange juice in the mixing bowl.  Whisk it all together so it emulsifies.


Step 5: Time to plate! Start by placing your arugula on the bottom of the bowl, then top with your chopped fennel, oranges, pistachios, and herbs. Take out your burrata and break the ball in half. You can either break it up and sprinkle it on the salad, or just place the half right in the middle and mix while you eat. Lastly, top with your fennel fronds, drizzle on your vinaigrette and ENJOY!



New York State Winery of the Year 2022!