The ideal salad has burrata in it
6 tablespoon olive oil, divided1 large head of radicchio, preferably Castelfranco, leaves separatedToast almonds in a dry medium skillet over medium heat, tossing often, until beginning to brown in spots, about 3 minutes. Add 1 tsp. sugar, ¼ tsp. salt, and 2 Tbsp. water. Remove from heat and stir with a heatproof rubber spatula until water is evaporated. Sprinkle in remaining 1 Tbsp. sugar and stir until almonds are coated. Transfer to a plate and let cool. Coarsely chop.
Meanwhile, pulse burrata in a food processor to a coarse purée. It should look a little like cottage cheese. Add 2 Tbsp. oil and season with salt; pulse just to incorporate. Toss oranges, radicchio, vinegar, and remaining 4 Tbsp. oil in a large bowl to combine; season with salt. Divide burrata among plates and sprinkle with herbes de Provence; top with salad. Scatter almonds over.
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