Oranges with Burrata & Pecans

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A savory starter, side or dessert

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Think of this dish as the savory sister to Pomelo Treat, a favorite of mine from peak citrus season last year. Despite the fact that this dish is comprised of sugary-sweet oranges and a very light and delicate cheese, the pecans, olive oil, and flaky salt allow it to lean in a more savory direction. This dish is a lovely palette cleanser served alongside a heavy dinner—think miso-roasted chicken and duck fat roasted potatoes. This also works as an appetizer in a coursed-out meal or as a more savory dessert.

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Ingredients:

For the Toasted Pecans

• 1/4 cup chopped pecans

• 1/4 tsp red pepper flakes

• 1/8 tsp cinnamon

• 1/4 tsp kosher salt

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For serving

• 2 medium-sized oranges, tangelos or tangerines, peeled and thinly sliced into quarter-inch rounds (with some halved like you see here)

• 1 ball of burrata

• Flaky salt

• Olive oil

• Red pepper flakes

• A few Tbsp torn fennel fronds or sprigs of dill

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Directions:

1. In a saucepan over medium-low heat, add the 1/4 cup of chopped pecans, 1/4 tsp red pepper flakes, 1/8 tsp cinnamon and 1/4 tsp kosher salt and give it a good stir. Leave undisturbed for 4-5 minutes until fragrant. Remove from the heat and set aside.

2. Arrange your sliced oranges on a platter or shallow bowl and add a ball of burrata to the middle. Top with a generous pinch of flaky salt, a good drizzle of olive oil, the toasted pecans, and the fresh fennel fronds or dill sprigs. Top with an additional pinch of red pepper flakes, if you’d like. Enjoy 🍊

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