Using our organic farm grown fennel, mint and some of Elizabeth's Nantucket-made Gioia burrata you have a simple and beautiful dish.
2 medium heads fennel, cored and very thinly sliced
2 tablespoons olive oil, plus more for serving
6 strips lemon zest, thinly sliced
2 tablespoons lemon juice
8 ounces burrata
1/2 cup fresh mint leaves
Kosher salt and freshly ground black pepper
Grilled or broiled bread slices, for serving
Place fennel, oil, zest and lemon juice in a shallow dish; season with salt and pepper. Let stand 10 minutes. (Meanwhile, grill or broil bread slices, if serving.) Just before serving, arrange fennel salad on a large platter. Scatter burrata and mint over fennel. Drizzle with additional olive oil.