Enjoy this salad with your favorite varieties of oranges and blood oranges.
- 5 oz baby arugula washed
- Kosher salt and freshly ground black pepper to taste
- Extra-virgin olive oil to taste
- 1 8-oz package burrata torn into bite-sized pieces
- 1 Navel Orange
- 1 Cara Cara Orange
- 1 Blood Orange
- 1 cup roasted pistachio nuts shelled
Place the arugula down on a large platter. Drizzle all over with olive oil, then sprinkle with salt.
Cut the ends off the oranges, then sit cut-side up. Cut top to bottom, following the curve of the fruit, to remove the peel from the whole orange, then thinly slice crosswise into ΒΌ-inch-thick rounds.
Evenly distribute the citrus slices, burrata pieces, and pistachios on top of the arugula. Season with salt and pepper.
Drizzle each piece of burrata with olive oil, and enjoy!