A Simple Lunch: Burrata w/ Blood Orange & Hazelnuts

You know how I feel about blood oranges in January.

They make me happy.

They are like a little bonus in the middle of winter, when there is nothing in bloom or in season where I live.

I bake cakes with them, make pink icing and pretty salads.

Here, I just paired them with a big ball of Burrata (fresh mozzarella is good too...the kind packed in water).

I threw some toasted hazelnuts on top and made a dressing of honey and walnut oil.

A sprinkle of smoked Maldon sea salt, and a way, we, go.