Step 1

Start by making the vinaigrette so that the shallots have time to marinate before you serve the salad. In a glass measuring cup combine the white wine vinegar, orange juice and olive oil. Whisk to combine and season to taste with salt and pepper. Add in the thinly sliced shallots and set aside.

Step 2

Begin prepping all of the citrus. Using a sharp knife, cut off both ends of the citrus for stability. Following along the white pith, cut away the peel in long strips until you have just the fruit remaining. Slice into thin rounds. Thinly slice kumquats.

Step 3

Wash and dry arugula and micro greens and set aside.

Step 4

On a large platter arrange arugula as your salad base. I ended up using a little less than a whole bag due to the size of my platter.

Step 5

Arrange citrus, sliced avocado, micro greens, shallots, chunks of burrata (torn by hand), roasted pistachios and marinated shallots (removed from vinaigrette.)

Step 6

If you are not planning to serve this salad right away, squeeze citrus juice on the avocado to keep it from browning. Just before serving drizzle on a bit of vinaigrette and season with fresh ground pepper and a sprinkle of kosher sea salt.

Step 7

Serve and enjoy!