Plate citrus and burrata: Arrange the blood orange, navel orange, and cara cara slices in a single layer on a large serving platter, slightly overlapping for color and coverage. Place the burrata balls on top of the citrus. Gently tear them open so the creamy center spills slightly onto the fruit.
Garnish: Drizzle the burrata and citrus generously with hot honey. Scatter the POM Wonderful Pomegranate Arils and chopped pistachios over the top. Sprinkle with flaky sea salt, add a few cracks of black pepper, and finish with torn fresh mint. Drizzle lightly with olive oil.
Serve: Serve immediately with sliced baguette for scooping up the burrata, citrus, and honey.
Ingredients
2 balls fresh burrata (8 oz. each), brought to room temperature
1 blood orange, peeled and sliced into rounds or segments
1 navel orange, peeled and sliced
1 cara cara orange, peeled and sliced
2–3 tablespoons hot honey (store-bought or homemade)
½ cup POM Wonderful Pomegranate Arils
¼ cup Wonderful Pistachios No Shells Roasted & Salted, roughly chopped
