INGREDIENTS
1 tsp. extra-virgin olive oil, plus more for drizzling
2 Italian pork sausages, casings removed
1 clove garlic, minced
1 shallot, chopped
2 oranges
2 tbsp. red wine vinegar
kosher salt
Freshly ground black pepper
1 head red leaf lettuce, washed and torn into pieces
16 oz. Burrata
1/2 tsp. crushed red pepper flakes
Sea salt (such as Maldon)
1/4 c. chopped fresh parsley
DIRECTIONS
- In a large skillet over medium-high heat, heat oil and brown sausage, breaking up into small pieces using a wooden spoon. Cook until golden brown, 5 minutes. Transfer to bowl and reserve oil in skillet.
- Sauté garlic and shallot over medium-low heat with reserved oil from sausage until softened, about 2 minutes. Turn off heat and add 1 tablespoon orange zest, 1/2 cup fresh orange juice and red wine vinegar; season with salt and pepper. Cut off rind of remaining orange and cut into segments. Add to dressing.
- Toss lettuce with a drizzle of dressing and transfer to a large platter with orange segments. Break up burrata by hand and place on lettuce. Add a drizzle of olive oil, sprinkle with red pepper flakes and sea salt, and garnish with parsley.
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CL::JG
