Beets and Burrata Salad with Fried Bread | The Fancy Pants Kitchen

Ingredients

• 1/4 cup olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Pinch of garlic powder
• 1/4 cup chives, chopped
• Kosher salt and pepper, to taste
• 8 ounces beets, cooked & peeled, cut into chunks (see Chef's note)
• 2 oranges, peeled broken into segments and roughly chopped
• 1 cup arugula
• 8 ounces burrata (two 4-ounce rounds)
• 4–6 slices white Tuscan-style or sourdough bread
• Extra virgin olive oil, for skillet