Caramelized Endive and Orange Salad with Candied Pistachios and Burrata

• Endive: 4 heads, halved lengthwise
• Oranges: 2, segmented (Cara Cara or blood oranges for vibrant color)
• Burrata: 1 ball (fresh and creamy)
• Pistachios: 1/4 cup, roughly chopped
• Honey: 1 tablespoon
• Butter: 1 tablespoon
• Brown Sugar: 2 tablespoons (for candying the pistachios)
• Balsamic Vinegar: 1 tablespoon
• Olive Oil: 2 tablespoons
• Fresh Mint: A handful, chopped for garnish
• Salt and Pepper: To taste

Instructions:

1. Caramelize the Endive:
   • Heat a tablespoon of butter and olive oil in a large skillet over medium heat. Add the halved endives, cut side down, and cook for about 5-7 minutes until golden brown and caramelized. Flip and cook the other side for another 3 minutes.
   • Drizzle with balsamic vinegar, season with salt and pepper, and let the flavors meld for another minute or two. Set aside.
2. Prepare the Candied Pistachios:
   • In a small pan, heat the pistachios with the honey and brown sugar over medium heat, stirring constantly until the sugar melts and the pistachios are coated. Cook for about 3-5 minutes until caramelized and golden. Transfer the pistachios to a parchment-lined baking sheet and let them cool.
3. Segment the Oranges:
   • Peel and segment the oranges, removing the pith. Set the juicy orange slices aside.
4. Assemble the Salad:
   • On a serving platter, arrange the caramelized endive halves. Scatter the orange segments around them.
   • Tear the burrata into pieces and nestle it between the endive and orange segments.
5. Finish with Garnish:
   • Sprinkle the candied pistachios over the dish for crunch.
   • Drizzle with olive oil and a bit of fresh orange juice from the segmented oranges. Finish with a sprinkle of fresh mint for a bright herbal note.
6. Season:
   • Season with salt and pepper to taste, and serve immediately.