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Vy Tran_Mandarin, Fennel, Burrata Salad
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5 from 2 votes

Burrata, Fennel & Mandarin Salad

This refreshing Mandarin, Fennel, and Burrata salad packs tons of flavor. All the ingredients play well together and every bite is loaded with creamy burrata, anise-flavored fennel, a bright note of citrus, and an oniony kick from the chive blossoms.
Course Salad
Cuisine American
Keyword burrata, fennel, fruit salad, mandarin, salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 304kcal
Author Vy Tran


For the salad:

  • 1 fennel bulb with fronds attached
  • 4 mandarins
  • 6 ounces fresh burrata
  • 5 chive blossoms for garnish optional

For the vinaigrette:

  • Zest of 1 mandarin
  • ¼ cup mandarin juice
  • 3 tablespoons olive oil
  • 2 tablespoons honey
  • 1 tablespoon sherry vinegar
  • Sea salt and freshly ground pepper


  • To make the vinaigrette, whisk together mandarin juice, zest, olive oil, honey, and sherry vinegar. Season with sea salt and freshly ground pepper to taste.
  • Cut the fennel fronds from the fennel and set aside.
  • Slice the fennel real thin to the thickness of a quarter using a mandolin or very sharp knife.
  • To assemble, transfer fennel and mandarin to a serving plate. Place burrata in the middle. Dress salad with vinaigrette. Garnish with chive blossoms and fennel fronds. Serve immediately.


Serving: 1portion | Calories: 304kcal | Carbohydrates: 26g | Protein: 9g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 33mg | Potassium: 426mg | Fiber: 3g | Sugar: 22g | Vitamin A: 1006IU | Vitamin C: 38mg | Calcium: 289mg | Iron: 1mg