Winter Salad with Fennel Kraut, Burrata, and Honey Mustard Dressing
It’s not only elegant to look at—it’s also packed with goodness! Hearty winter greens meet fruity sweetness, fresh acidity, creamy burrata, and crunchy walnuts. Our Fennel Kraut adds an exciting tangy, savory note that makes your taste buds dance! It works just as well as a light meal with some bread as it does as a festive appetizer.
Ingredients
Serves 4 as an appetizer or side dish
500g
assorted winter greens (e.g., radicchio, chicory, sugarloaf, mâche, Trevisano)
2
burrata
100g
Schöni Fennel Kraut
100g
walnuts
1
orange
Honey Mustard Dressing
1 tbsp
whole-grain mustard
1 tbsp
honey
2 tbsp
balsamic vinegar
2 tbsp
lemon juice
6 tbsp
good-quality olive oil
salt
pepper
Preparation
Toast the walnuts at 320°F for about 10 minutes. Let cool, then chop coarsely. Peel the orange and either cut out the segments with a knife or halve the orange and slice it.
To make the dressing, whisk the whole-grain mustard, honey, white balsamic vinegar, salt, pepper, and lemon juice together with the olive oil in a small bowl.
Arrange the washed, cut and/or torn winter greens loosely, for example in a nest, on a large serving platter or on four plates.
Place the burrata in the middle of the salad. Garnish with the Fennel Kraut, orange, and walnuts, then drizzle the dressing evenly over the beautifully colorful salad.
