The Clockwork (v) Recipe

Prepare greens

Place 5 cups of mixed salad greens in a large serving bowl or arrange on a platter. Gently toss with 1 tablespoon of extra-virgin olive oil to lightly coat the leaves so they shine but are not saturated.

Segment the orange

Using a sharp knife, cut off the top and bottom of 1½ navel oranges. Stand an orange on a cut end and slice away the peel and pith in vertical strips. Working over a small bowl to catch juices, cut between the membranes to remove individual orange segments (supremes). Reserve any juice collected for the dressing or discard. Arrange the orange segments evenly over the bed of greens.

Add the burrata

Gently pat the burrata dry with paper towel if it's very wet. Place the 8 oz ball(s) of burrata in the center of the greens (for presentation) or break into 2–3 pieces and distribute across the salad. If using one large burrata, tear it open slightly so the creamy interior spills onto the oranges and greens.

Season

Drizzle the remaining 1 tablespoon of extra-virgin olive oil over the burrata and oranges. Sprinkle 1 teaspoon coarse sea salt evenly and ½ teaspoon freshly ground black pepper to taste over the entire salad.

If your balsamic glaze is very thick, stir in up to 1 teaspoon extra balsamic vinegar or a few drops of warm water to loosen it to a syrupy pourable consistency.

Using a spoon or a squeeze bottle, drizzle 3 tablespoons of balsamic glaze in a decorative pattern over the burrata, orange segments, and greens. Aim for thin lines so you get bites with balanced sweet-acid notes.

Scatter 2 tablespoons toasted pine nuts or chopped walnuts evenly over the salad for crunch (optional). Tear 6 fresh basil leaves and sprinkle across the top for aroma and freshness.

Serve immediately so the burrata stays cool and creamy. Provide a large serving spoon and fork, or let guests tear pieces of burrata onto their plates with some greens and oranges. Estimated plating: serve as a starter to share or as a light main for one.