Make this salad in the winter when you are able to snag a variety of oranges so that the end result has a beautiful variety of hues of red and orange. Try using one of our Agrumato Method olive oils, such as Lemon or Basil, for an added burst of flavor.
INSTRUCTIONS
In a small bowl, cover the red onions with the vinegar. Set aside to let mellow for at least 10 minutes. Strain, reserving 1 Tbsp of the vinegar.
Arrange the oranges in a shallow serving bowl and set aside.
In a small mixing bowl, whisk together the reserved vinegar, the olive oil, salt, and pepper. Add the green olives, pistachios, and tarragon and toss together to coat everything in the olive oil mixture.
Spread the onions over the oranges and spoon the pistachio mixture over the onions and oranges. Drizzle any remaining liquid from the pistachio mixture bowl into the serving bowl. Taste and add more salt and pepper, if needed.
If serving this salad on its own, tear and arrange the burrata over the salad and serve with crackers.
Certified Organic
By CCOF
Sustainably Produced
At Our Ranch
Early Harvested
High Polyphenols
Award Winning
Extra Virgin Olive Oil
