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Burrata Cheese with Shaved Vegetable Salad
- 2 heads of Belgian endive
- 2 celery stalks plus 1 cup pale green and yellow inner celery leaves (from about 1 large bunch)
- 1 fresh fennel bulb, trimmed
- 4 tablespoons Tuscan-style extra-virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 2 4-ounce rounds of burrata cheese
- Freshly ground black pepper
Directions:View on Bon Appetit
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