Burratina with blood oranges and Tomami Vinaigrette
16/02/2017
allgemein, aufstriche_und_brotzeit, salate_und_vorspeisen, vegetarisch

Burratina with blood oranges and Tomami Vinaigrette

Ingredients for 4 persons

• 4 burratina or alternatively buffalo mozzarella
• 2 large blood oranges
• 1 organic lime
• 1 tbsp. Tomami Umami
• 1 tbsp. mild mustard
• 3 tbsp. extra virgin olive oil
• 2 tsp. honey or Basic Sweet (apple extract)
• 40 g rocket salad
• 40 g Radicchio
• 40 g fresh watercress (not from plastic packaging)
• hazelnuts in slices
• Maldon Sea Salt
• Freshly milled pepper
• Stevia
• Texturiser

Instructions

Take the burratina out of the fridge an hour before preparation. Peel the oranges, cut out the fillets, squeeze the oranges and keep them cool until further use. Put the salads in ice cold water and set aside. Make a vinaigrette from the juice, the orange zest and and all the other ingredients (except the hazelnuts) and season to taste. If the vinaigrette is a little too runny, add 1 tbsp. texturiser. Roast the hazelnuts in a coated pan until light brown. Pull the burratina into strips and arrange on a plate; add the salads and the blood orange slices and pour the vinaigrette over the burratina and salads. Finally sprinkle with hazelnuts and serve immediately.
A Tomami recipe by Dirk Reininghaus.