Beet and Burrata Salad with Fried Bread

• olive oil↗0.25 cup
• wine vinegar↗1 tablespoon
• Dijon mustard↗1 teaspoon
• garlic powder
• large handful of sliced scallions
• salt and pepper to taste
• cooked beetroot (8 ounces)8
• oranges↗2
• arugula
• burrata (two 4‑ounce rounds)↗8 ounce
• pieces of white sourdough bread4

Step-by-step instructions

1. 1

   Shake the dressing ingredients in a jar.

2. 2

   Squeeze excess juice from the beetroot with a paper towel; cut it into pieces. Peel the orange and cut into pieces. Toss the beetroot and oranges with the dressing. Add arugula if desired.

3. 3

   Heat a generous amount of olive oil over medium‑high heat. Add the bread; fry each side until golden‑brown and crispy.

4. 4

   Divide onto plates, serving each with a piece of creamy burrata and a piece (or three) of grilled bread. Oh my God.