Winter Citrus and Avocado Salad with Burrata and Balsamic Reduction

Where Winter Fruit Meets Soft Abundance

There is a particular kind of beauty in a winter salad — the way citrus holds light, the way avocado softens everything it touches, the way burrata seems almost too generous to be true. This is a dish that asks very little of you and returns something luminous. It belongs on a slow Sunday table, assembled without hurry, finished with a quiet drizzle and a pinch of something mineral and bright. It is not complicated. It is simply, and completely, abundant.

Ingredients

• 2 pink grapefruits, peeled and sliced crosswise
• 2 blood oranges, peeled and sliced crosswise
• 2 honey tangerines, peeled and sliced crosswise
• 2 avocados, peeled and thinly sliced
• 2 pounds burrata cheese
• 1/4 cups basil leaves, thinly sliced
• 1/4 cups Alessi Balsamic Reduction
• Alessi Himalayan Pink Salt, to taste
• 4 thick slices ciabatta bread, toasted

Instructions

1. Divide grapefruit, blood orange, tangerine, and avocado slices evenly among 4 plates.
2. Divide the burrata cheese into four servings and place one on each plate. Top with basil leaves.
3. Drizzle with Alessi balsamic reduction and sprinkle with pink salt.
4. Serve with ciabatta toasts.