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Burrata with blood oranges, walnuts and bitter leaves

Serves: 4
Ingredients
Burrata cheese, halved, room temperature 2 x 300 gm
Blood oranges 4 pc
Olive oil 100 ml
Endive, red or yellow 4 head
Roast walnut, crushed coarsely 100 gm
Salt and pepper to taste
Sugar a pinch
Method
Peel the oranges with a knife, cut out the segments and set aside.
Squeeze the juice from the remaining pith into a saucepan and reduce by half.
Blend with the olive oil and season with salt and pepper and a pinch of sugar to make a dressing. Set aside.
Cut the bases from the endives and separate the leaves.
Place the halves of burrata onto four plates, season generously with salt, pepper and some of the dressing.
Put the remaining dressing into a bowl with the orange segments, walnuts, endive leaves, salt and pepper and mix well.
Divide between the four plates, sprinkling on and around the burrata and serve.

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