Beet and Burrata Salad with Fried Bread

Dressing
1/4 cup of olive oil
1 tablespoon of red wine vinegar
1 teaspoon of Dijon mustard
A few types of garlic powder
One handful of chopped chives,
And salt and pepper to taste 
Shake in a jar

Salad
1 8ounce package of cooked beets
Two oranges
A handful of arugula
8 ounces of Burrata cheese
Four or six slices of sourdough bread 

Instructions
Press the beats excess juice use out with a paper towel. Slice the beets and oranges into slices and mix with dressing. Add the arugula heat a generous swizzle of olive oil over medium high heat. Add bread and fry on each side and golden brown and crispy. Divide the salad into bowls placing a chunk of creamy Burrata on each salad.