Fennel-citrus salad with burrata

Step 1/4

• 50 g hazelnuts

• kitchen towel
• baking sheet
• oven
• cutting board
• knife

Preheat oven to 200°C/390°F. Transfer hazelnuts onto a baking sheet and roast in the oven for approx. 5 min. or until fragrant and brown. Remove from oven and let cool until easy to handle. Rub hazelnuts between a kitchen towel to remove their skins. Roughly chop the peeled hazelnuts and set aside.

Step 2/4

• 1 bulb fennel
• 2 tbsp olive oil
• 2 tbsp white balsamic vinegar
• 1 tsp sugar
• 1 tsp salt

• large bowl
• grater

Cut off stalks of fennel and set the green fronds to the side to use for garnish later. Cut off the root end, slice out the hard core, and then grate the fennel. Add grated fennel, half of the olive oil, white balsamic vinegar, sugar and salt to taste. Toss to combine.

Step 3/4

• 1 orange

• cutting board
• knife

Peel and finely slice orange and remove any seeds. Add orange slices to fennel and stir to combine.

Step 4/4

• 1 burrata
• 2 tbsp olive oil
• pepper

Serve fennel-citrus salad on a plate. Drain burrata, tear into chunks, and spread over salad. Top with chopped roasted hazelnuts and green fennel fronds. Drizzle with remaining olive oil and season with pepper to taste. Enjoy!

Enjoy your meal!