What You Need
Using a microplane, zest 2.5ml orange zest from one of the pieces of citrus.
In an 20cm HexClad Hybrid Pan, combine pine nuts, 10ml of the sugar, and 5ml of the oil. Place pan over medium heat and cook, stirring, until pine nuts and sugar start to turn golden, 3 to 4 minutes. Remove from the heat, stir in the orange zest, and scrape nut mixture and any juices onto a heatproof plate. Sprinkle with flaky sea salt and let cool completely.
Remove peel and pith from citrus fruit using a sharp knife; discard pith and peel. Slice fruit crosswise into thin pieces and arrange on a small serving plate with endive, radicchio, and mint leaves. Nestle the burrata into the salad.
In a medium bowl, whisk vinegar, mustard, and remaining 2.5ml of sugar until combined. While whisking, slowly add remaining 30ml of oil until fully combined. Stir in chopped mint and season with salt and pepper.
Slice burrata cheese in half and drizzle dressing over entire salad. Sprinkle with flaky sea salt and pepper and serve.