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 burrata cheese
• Freshly ground black pepper

1. Using mandolin or V-slicer or large sharp knife, very thinly slice endive, celery stalks, and fennel bulb crosswise. Combine sliced vegetables and celery leaves in medium bowl. Add 3 tablespoons oil and lemon juice and toss to coat. Season salad with salt and ground black pepper.
2. Cut each burrata cheese round into 6 wedges or pieces. Divide salad among plates. Top each with 3 cheese wedges. Drizzle 1 tablespoon oil over cheese; sprinkle with ground black pepper.

endive, celery, fresh fennel bulb, extravirgin olive oil, lemon juice, burrata cheese, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/burrata-cheese-with-shaved-vegetable-salad-231426 (may not work)