We made it with Calivirgin Blood Orange Olive Oil
Servings: 4-6 | Prep Time: 15 min | Total Time: 15 min
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INGREDIENTS
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INSTRUCTIONS
Salad:
- 3 cups Arugula
- 3 Fuyu Persimmons, cored and cut into wedges
- 3 Satsuma Tangerines, peeled
- 1/2 cup dried cranberries
- 1/2 cup pomegranate arils
- 1/2 cup pepitas
- 1/2 cup candied walnuts
- 8 oz. Burrata cheese
- Salt and pepper to taste
Dressing:
- 1/4 cup Calivirgin Blood Orange Olive Oil
- 1/4 cup Calivinegar Balsamic Vinegar
- 2 Tbsp Maple Syrup
- 2 Tbsp Orange Juice
- 1/8 tsp Pepper
- 1/8 tsp Salt
- Mix the salad dressing ingredients together with a whisk and pour into a mason jar for later. On a larger platter, combine greens, persimmons, tangerines, and cranberries.
- Add the torn burrata cheese, and sprinkle the walnuts and pepitas over the top.
- Shake the dressing up and pour over the salad.
Blood Orange Olive Oil
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RECIPE NOTES
Recipe by Suzanne Ledbetter - Fine Foodie Philanthropist
@finefoodiephilanthropist