Fennel & Buratta Salad

This unexpected flavor combination will be your go-to dinner party dish!

Rainshadow Organics

Ingredients

• 1 shallot, thinly sliced

• 2 tsp salt

• 1 tsp sugar

• 75 g white wine vinegar (or whatever pickle brine is hanging out in your fridge—I use that all the time)

  (If you can, pickle the shallots the night before. If not, even 30 minutes makes a world of difference.)

• 1 fennel bulb, thinly sliced

• 2 oranges, peeled and separated into segments

• 1–2 balls of burrata

• Roasted, salted pistachios, roughly chopped

• Flaky salt

• Good olive oil

Instructions

1. Arrange the fennel, oranges, and burrata on a platter. Scatter the pickled shallots and pistachios over the top, then finish with flaky salt and a generous drizzle of olive oil. Serve immediately.