Step 1
Thinly slice the fennel and add to a bowl along with the red wine vinegar and a drizzle of olive oil. Set aside.
Step 2
Slice the skin of the oranges and set the peel aside (we will use them for the dressing). Thinly slice the orange.
Step 3
To make the dressing, thinly slice the shallow and add to a bowl alongside the olive oil and red wine vinegar. Squeeze the leftover juice from the orange skins into the bowl. Mix well.
Step 4
Assemble the salad by layering the fennel, orange, torn burrata, shallot dressing, mint and capers. Top with flakey sea salt & enjoy.
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