Radicchio and Citrus Salad with Burrata

Toast 100g Marcona almonds in a dry pan over medium heat for 3–4 minutes until fragrant, then roughly chop and set aside.

Segment 393g medium orange, removing pith and membranes; reserve any juices for the dressing.

Whisk together 31g Sherry vinegar, 4g sugar, 1g salt, and reserved orange juice in a bowl.