Creamy burrata cheese pairs with earthy beets and sweet mandarins in this colorful salad layered with flavor and texture. Add a side of grilled baguette to soak up the extra burrata and vinaigrette.
Dressing:
1/4 cup olive oil
1 Tbsp. red wine vinegar
1 tsp Dijon mustard
1 tsp garlic powder
salt and pepper to taste
Salad:
1 can Del Monte Sliced Beets, drained
1 can Del Monte Mandarin Oranges, drained
2 cups arugula
¼ cup mint, chopped
¼ cup roasted almonds, chopped
8 ounces burrata
½ cup chives, sliced
Freshly ground black pepper
4 slices sourdough bread
Shake dressing ingredients in a jar.
Heat olive oil over medium high heat. Add bread; fry on each side until golden brown and crispy.
To a low salad bowl, add the arugula, Del Monte Sliced Beets, Del Monte Mandarin Oranges, mint and almonds. Drizzle with the dressing and gently toss to combine.
Top salad with burrata, chives, black pepper and serve with the grilled bread!