Mix the olive oil, balsamic vinegar, water and lime juice and let the dressing stand. Wash the wild herb salad and mix with the dressing. Peel oranges and cut into wafer-thin slices. Spread 4 slices on a plate and spread the marinated wild herb salad on top.
Chop the pine nuts and black olives and fry them in a pan until they are nice and crunchy. Melt the powdered sugar in a pan, deglaze with balsamic vinegar and water and toss the cherry tomatoes on all sides. Distribute the cherry tomatoes on the plate and open the burrata in the middle and place on the salad. Spread the pine nut / olive crunch on top.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.