4 medium-size navel oranges
350g mix of red-leaf Boston, Bibb lettuce and/or rocket
120g burrata cheese
2 tbsp olive oil
2 tsp honey
2 tsp lime juice
2 tsp rice vinegar
1/2 tsp whole-grain mustard
1/2 shallot, minced
salt and pepper
Using a sharp knife, slice both ends off oranges and remove the peels and white pith; discard. Cut the oranges into 1/4-inch-thick slices.
Whisk honey, lime juice, vinegar, shallot, tarragon, mustard, salt and pepper in a large bowl. Slowly whisk in oil. Reserve 3 tablespoons of the dressing. Toss lettuce with the remaining dressing in the bowl.
Arrange the lettuce and orange slices on a platter. Tear burrata and scatter over the top. Drizzle with the reserved 3 tablespoons dressing.
Tip: Look for Cara Cara oranges, as they don’t have much pith. They also have a sweeter, more complex flavor than a standard navel and a more crimson color, closer to a red grapefruit or blood orange. You can also quickly char the the oranges with a blowtorch to given them a sweet, smoky flavour.
