Everyone knows the best summer lunch is a gorgeous caprese salad topped with a ball of burrata. But, what to do when it’s not prime tomato season? The brightest winter answer is orange and fennel- so delicious, simple, and a surprise flavor profile for your guests. The inspiration of this salad hails from the gorgeous Hari Hotel in London where I enjoyed a version of it every night of my trip. Bon appetit!

Winter Burrata Salad

Serves 2

• 1 large orange
• 1 medium head of fennel
• 2 T. olive oil
• 2 T. pine nuts, toasted
• 2 T. sunflower seeds, toasted
• 2 balls of burrata
• Balsamic glaze

1. Zest the orange, set aside.
2. Careful cut off the skin of the orange, removing as much white pith as possible. Slice the orange across the diameter to achieve orange circles. Slice in half if desired. Place in bowl.
3. Remove the fronds of the fennel and lightly chop. These will be used as a garnish- set aside.
4. With a mandolin, slice the fennel into thin strips. Place in the bowl with the orange segments.
5. Sprinkle orange and fennel mixture with salt, pepper, olive oil, and zest of the orange. Lightly toss.
6. Plate the mixture in a shallow bowl. Top with burrata.
7. Garnish with a drizzle of balsamic glaze, fennel fronds, pine nuts, and sunflower seeds.