for 4 person

Candied walnuts

2 tbsp	water
2 tbsp	sugar
2 tbsp	walnut kernels, coarsely chopped
1 tbsp	fennel seeds

Dressing

1 ½ tbsp	coarse-grain mustard
2 tbsp	white balsamic vinegar
2 tbsp	olive oil
½ tsp	salt
a little	pepper

Salad

500 g	boiled beets, thinly sliced
2	raw beetroots (e.g. Pro Spezie Rara chioggia beetroot), cut into approx. 2 mm slices
2	oranges, peeled, sliced
4	burrata piccola (each approx. 50 g)
a little	sea salt
a little	pepper

How it's done

Candied walnuts

Bring the water and sugar to the boil in a pan, reduce to a syrupy consistency. Add the walnuts and fennel seeds, reduce over a medium heat, stirring constantly until the sugar is dry and sticks to the walnuts, transfer to a sheet of baking paper, leave to cool.

Dressing

Whisk together the mustard, balsamic and oil, season.

Salad

Plate up the beetroot and oranges. Tear the burrata over the top, season. Drizzle with the dressing, top with the nuts.

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