A Simple Lunch: Burrata w/ Blood Orange & Hazelnuts
You know how I feel about blood oranges in January.
They make me happy.
They are like a little bonus in the middle of winter, when there is nothing in bloom or in season where I live.
I bake cakes with them, make pink icing and pretty salads.
Here, I just paired them with a big ball of Burrata (fresh mozzarella is good too...the kind packed in water).
I threw some toasted hazelnuts on top and made a dressing of honey and walnut oil.
A sprinkle of smoked Maldon sea salt, and a way, we, go.