Have you fallen in love with Sumo Citrus® yet, the satsuma/mandarin/orange hybrid that’s taking the citrus world by storm? Rich, tangy, and sweet, fresh Sumo slices, juice and zest add a citrusy kick to homemade vinaigrette and creamy, buttery burrata for a salad that’s out of this world.
Ingredients:
3 Pittman & Davis Sumo Citrus®, peeled and cut into ½” slices
½ Tsp. Pittman & Davis Sumo Citrus® zest
2 Tbsp. Pittman & Davis Sumo Citrus® juice
2 Tbsp. white balsamic vinegar
1½ tsp. maple syrup
⅓ c. Gustare Vita olive oil
4½ c. arugula, divided
4 oz. radicchio leaves, torn into bite-size pieces
¼ c. red onion, sliced
3 Tbsp. roasted and salted shelled pistachios
8-oz. container burrata cheese, drained
Mediterranean sea salt, to taste
Black pepper, to taste
Fresh mint leaves, for garnish
Directions:
- Make the vinaigrette, combine balsamic vinegar, Sumo Citrus® zest and juice, and maple syrup. Slowly whisk in olive oil; set aside.
- Line a large serving platter with 4¼ cups arugula. Arrange Sumo Citrus® slices on top; tuck in pieces of radicchio. Sprinkle with remaining ¼ cup arugula, sliced onions, and pistachios; place burrata on top.
- Drizzle salad with vinaigrette. Season to taste with salt and pepper. Garnish with fresh mint.
