The Clockwork Recipe

Prep greens and oranges

Place 4 cups of mixed salad greens in a large shallow serving bowl or platter and gently fluff to create an even bed. Peel the navel oranges, trim the ends, and slice into 1/4-inch rounds. If rounds are too large, cut each round in half. Arrange the orange slices evenly on top of the greens in a single layer or slightly overlapped.

Season base

Lightly drizzle 1 tablespoon of extra-virgin olive oil over the greens and orange slices. Sprinkle 1/2 teaspoon flaky sea salt evenly across the oranges and 1/2 teaspoon of freshly ground black pepper (reserve the remainder of the pepper for the burrata). Gently toss or nudge the greens so the oil and salt distribute without bruising the oranges.

Prepare burrata

Using your hands or a small knife, gently tear each burrata ball open so the creamy interior softens and slightly spills out. Place the two burrata pieces atop the bed of greens and oranges, spacing them evenly. If you prefer smaller portions, tear each ball into halves and scatter pieces around the salad.

Add glaze and accents

If using store-bought balsamic glaze, stir the optional 1 teaspoon honey and 1/2 teaspoon lemon juice into the glaze bowl to thin and brighten it slightly; this step is optional. Drizzle about 2 to 3 tablespoons of balsamic glaze over the entire salad in a decorative zigzag or concentric pattern, focusing a little more over the burrata and oranges. Drizzle the remaining 1 tablespoon of olive oil directly over the burrata and oranges for shine.

Finish and serve

Scatter 2 tablespoons of toasted pine nuts or sliced almonds and 6 torn basil leaves over the salad. Finish with the remaining 1/2 teaspoon freshly ground black pepper to taste and adjust salt if needed. Serve immediately so the burrata is creamy and the oranges remain fresh.