Valentine’s Day is supposed to be another snow storm so staying in yes?? Let’s start with an appetizer: burrata citrus green salad.
Side note about that snow: Whew! I stand corrected. Snow storm indeed! The governor of Washington declared a state of emergency on Friday night 😬. We got about 8 inches of snow overnight, which to most people Midwest or the upper East probably find laughable. Yes Seattle lost its mind over 8 inches of snow.
The thing is, our city is not really prepared for any kind of snow that sticks to the ground. We’re mild weather people! Weirdly, Dan and I live on the corner of a street that gets serviced by snow plows so if we can get out of our side street we can do pretty ok. Good thing too because we have a concert at the Tacoma Dome with no cancellation in sight sooooo 🤷🏼♀️. Since this post won’t come out till Monday and I’m writing this on Saturday, I’ll let you know Wednesday if we made it to the Dome or not (Bob Seger is TOTES worth it amiright?).
Moving on. Let’s talk about this burrata citrus green salad.
First off, burrata. It’s like as super swanky version of mozzarella. IT’S SO GOOD!!! Richer, and more decadent that your standard mozzarella, burrata is perfect for Valentine’s Day.
Second, as evidenced by the 8 inches of snow outside and our buried car, it’s winter. Produce is looking a little sad these days! Ergo, burrata citrus green salad. Blood oranges, cava oranges, and grapefruit are my go to’s for any snazzy winter salad.
Top this salad with a little fig jam for extra fun flavor and some lime balsamic vinaigrette for a little zest!
Ok so we have our first course for this year’s Valentine’s day, the burrata citrus green salad. We have our cocktail, the raspberry rosé gin fizz. We even have our dessert, a rich and decadent flourless chocolate torte. What’s the main course you ask?? Stay tuned to find out! (Hint: it’s super simple and you’ll love it I promise).Print
Quick and easy 5 minute winter salad with oranges, grapefruit, and delicious burrata cheese.
For the Salad
- 8 ounces burrata cheese, torn
- 4 cups mixed baby greens (I used a baby arugula, spinach, and swiss chard)
- 2 blood oranges
- 1 cava orange
- 1 small grapefruit
- 1 teaspoon fresh thyme leaves
- Fig jam (a few spoonfuls to as much as you want!)
- Fresh thyme leaves, chopped parsley for garnish
For the Vinaigrette
- 2 tablespoons balsamic vinegar
- 1/4 cup extra virgin Persian Lime olive oil*
- Pinch of salt
- Make the vinaigrette: In a small bowl, whisk together vinegar, olive oil and salt. Set aside.
- Slice peels and pith (white layer) off of all the citrus and thinly slice.
- Toss greens with half of the vinaigrette and plate. Arrange citrus and burrata as desired.
- Spoon fig jam on top of burrata. Drizzle salad with remaining vinaigrette.
- Garnish with fresh thyme leaves and parsley.
*If using regular extra virgin olive oil, add 1-2 drops of lime juice to create a similar flavor.