Purple Napa Salad with Beets, Burrata, and Citrus

Serves: 6

INGREDIENTS

Vinaigrette

3 T red wine vinegar

1 T minced shallot

1 1/2 t kosher salt

1 T honey

1 T dijon mustard

5 T olive oil

Salad and Assembly

1 head purple napa cabbage

3 medium beets, roasted, peeled and sliced into segments

1 cara cara orange, sliced into segments

1 blood orange, sliced into segments

3 oz roasted hazelnuts, roughly chopped

8 oz burrata cheese, drained

High-quality balsamic vinegar, for drizzling

Preparation

Make the vinaigrette. Combine the shallot, red wine vinegar, and kosher salt in a small bowl and let sit for 5 minutes. Then, add honey, dijon and olive oil and whisk to combine.

To assemble the salad, start by chopping the napa cabbage into huge, 2-3 in chunks. Place in a large bowl and toss with vinaigrette. Arrange sliced beets and citrus segments over cabbage. Using a tablespoon, scoop large dollops of burrata cheese and scatter them over the salad. Top with hazelnuts and drizzle with balsamic vinegar.