Step 1

***Dressing

Step 2

Start by toasting the coriander seeds in a dry pan until fragrant, ± 1.5 minutes.

Step 3

Place the oil in a small saucepan with the honey, rosemary (or lavender), garlic and a teaspoon of salt.

Step 4

Bring to a simmer on a medium-low heat and remove at once, this will go very quickly.

Step 5

Stir well and set aside until completely cool, then add the coriander seeds.

Step 6

***Assembling the salad

Step 7

Cut the fronds of the fennel and slice the rest thinly with a mandolin or a vegetable peeler.

Step 8

Add the fennel to a bowl and dress with a squeeze of fresh orange juice (± 1 tbsp) and season with pepper and salt.

Step 9

On a large plate (or 4 separate smaller plates) divide a layer of of the fennel.

Step 10

Trim off the the tops and bottoms from the oranges.

Step 11

Cut down the sides of the oranges, following their natural curve, to remove the skin and white pith. Slice into ± 1 cm thick slices, and remove the pips.

Step 12

Divide the orange slices over the plate(s), slightly overlapping, and place a burrata ball on top. Spoon the dressing over the cheese, orange and fennel. If you like you can remove the rosemary, the dressing has already been infused, but you can also keep it in if you think it's pretty.

Step 13

Top with the fennel fronds or the basil leaves.