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Leave the burrata at room temperature for 1 hour before starting to prepare the dish
Cut the blood oranges into thin slices crossways then squeeze the juice of the remaining half into a bowl and set aside
2 1/2 blood oranges, peeled, white pith removed, plus the juice of the extra 1/2
Place the radicchio, watercress and rocket leaves in a bowl of iced water and set aside. Drain and dry when ready to serve
30g of rocket
30g of radicchio
30g of watercress
Add the lemon juice and zest to the bowl of reserved orange juice, together with the olive oil, honey and some salt and pepper and whisk energetically until nice and creamy
1 lemon, zest only
2 tsp lemon juice
3 tsp honey
4 tbsp of extra virgin olive oil
To serve, open the burrata on to one side of a serving plate, arrange the drained leaves on the other side, then top the leaves with the orange slices and capers. Drizzle with the dressing and finish by scattering the chopped hazelnuts on top
30g of capers
10 hazelnuts, toasted and chopped
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