Dressing

Heat the oil on medium-low in a small saucepan with honey, water, garlic, and a teaspoon of salt.

Remove once it begins to simmer.

Stir in lemon juice, remove the garlic clove and set aside.

Assembling the salad

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

Add the fennel to a bowl, dress with a squeeze of fresh orange juice, and season with salt and pepper.

On a platter (or four separate smaller plates), spread a layer of the fennel.

Trim off the tops and bottoms from the oranges.

Cut down the sides of the oranges, following their natural curve, to remove the skin and white pith. Cut into 1/2 to 3/4 inch slices.

Divide the orange slices over the plate(s), slightly overlapping, on top of the fennel, and place a burrata ball on top.

Spoon the dressing over the cheese and oranges.

Top with chopped pistachios, micro-greens, fennel fronds, and a few thin slices of fennel to serve. Enjoy!