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servings:

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

• 1/2 cup Marcona almonds
• 1 teaspoon plus 1 tablespoon sugar
• 1/4 teaspoon kosher salt, plus more
• 1 (8-ounce) ball burrata
• 6 tablespoon olive oil, divided
• 3 medium oranges, peeled, sliced into rounds
• 1 large head of radicchio, preferably Castelfranco, leaves separated
• 2 tablespoons sherry vinegar or red wine vinegar
• 1 teaspoon herbes de Provence

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