Orange Burrata Salad

• Arugula
• Red Onion
• Scotch Bonnet Pepper Infused Extra Virgin Olive Oil
• Red Wine Vinegar
• Navel and Blood Orange slices
• Burrata Cheese
• Fresh Basil
• Walnuts
• Cracked Pepper
• "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt

1. On a shallow plate or small platter, layer the Arugula, fresh Basil and red onions and gently mix. 
2. Drizzle the salad base with red wine vinegar, Scotch Bonnet Pepper Infused Extra Virgin Olive Oil and a pinch of "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt and pepper. 
3. Place the sliced blood and navel oranges around the salad then top with the burrata cheese. 
4. Garnish with a drizzle of Scotch Bonnet Pepper Infused Extra Virgin Olive Oil and a sprinkle of "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt, pepper and chopped walnuts all around.

Best served with sourdough bread roll.