Burrata with Mandarin Orange & Fennel Salad

Burrata with Mandarin Orange & Fennel Salad
Serves 2-4

An appetizer, a salad, a personal main dish or… a side. I love a dish that serves multiple purposes. Creamy, high-quality burrata paired with this light and palate cleansing fennel salad works well with hotter days and warmer evenings. This is also a dish that looks more impressive than it is hard to make.

1 (1 lb.) ball burrata
2 fennel bulbs
¼ teaspoon salt
4-5 mandarin oranges 
½ lemon
2 tablespoons extra virgin olive oil, plus extra for garnish
Maldon or finishing salt, for garnish

Place burrata on a platter or plate.

Using a sharp knife or mandolin (careful!), thinly slice fennel and place in a medium bowl. Season fennel with salt and massage to soften slightly, as you would kale. 

Remove skins from oranges and segment into the bowl. Season the salad with any remaining orange juice, lemon juice, and olive oil. Plate next to the burrata and garnish the dish with a drizzle more of olive oil and finishing salt. 

Serve with crackers or bread if desired.