Radicchio and Polignano Carrot Salad with Burrata and Pomegranate

Name: Radicchio and Polignano Carrot Salad with Burrata and Pomegranate
Ingredients: Rind of ½ medium preserved lemon, minced (2 Tbsp.); 1 tbsp. rice vinegar; 2 tsp. fresh lemon juice; 2 tsp. toasted cumin seeds, ground; 1 1 ⁄ 2 tsp. honey; 1 ⁄ 3 cup extra-virgin olive oil; Kosher salt; 1 ⁄ 4 lb. radicchio leaves (such as castelfranco, rossa di treviso, or rossa di verona), washed and dried; 3 medium colorful carrots (5 oz.), thinly shaved with a vegetable peeler; 2 tbsp. assorted chopped fresh herbs such as dill, parsley, mint, cilantro, chive, or basil; 1 ball of burrata (about 4 oz.); 1 ⁄ 4 cup pomegranate seeds; 1 ⁄ 4 cup roasted almonds, coarsely chopped

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Goggi tops this salad with a tart, preserved-lemon vinaigrette, some cumin, mounds of burrata, and pomegranate seeds.

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Ingredients

Rind of ½ medium preserved lemon, minced (2 Tbsp.)
1 tbsp. rice vinegar
2 tsp. fresh lemon juice
2 tsp. toasted cumin seeds, ground
1 1⁄2 tsp. honey
1⁄3 cup extra-virgin olive oil
Kosher salt
1⁄4 lb. radicchio leaves (such as castelfranco, rossa di treviso, or rossa di verona), washed and dried
3 medium colorful carrots (5 oz.), thinly shaved with a vegetable peeler
2 tbsp. assorted chopped fresh herbs such as dill, parsley, mint, cilantro, chive, or basil
1 ball of burrata (about 4 oz.)
1⁄4 cup pomegranate seeds
1⁄4 cup roasted almonds, coarsely chopped