|4 tbsp||olive oil (divided)|
|2 tbsp||white balsamic vinegar|
Preheat oven to 200°C/390°F. Transfer hazelnuts onto a baking sheet and roast in the oven for approx. 5 min. or until fragrant and brown. Remove from oven and let cool until easy to handle. Rub hazelnuts between a kitchen towel to remove their skins. Roughly chop the peeled hazelnuts and set aside.
Cut off stalks of fennel and set the green fronds to the side to use for garnish later. Cut off the root end, slice out the hard core, and then grate the fennel. Add grated fennel, half of the olive oil, white balsamic vinegar, sugar and salt to taste. Toss to combine.
Peel and finely slice orange and remove any seeds. Add orange slices to fennel and stir to combine.
Serve fennel-citrus salad on a plate. Drain burrata, tear into chunks, and spread over salad. Top with chopped roasted hazelnuts and green fennel fronds. Drizzle with remaining olive oil and season with pepper to taste. Enjoy!