Clementine and burrata salad with candied walnuts

First, make the candied walnuts. Put the sugar (100 g) and 15ml water into a large frying pan and stir to combine. Line a baking tray with parchment. Place the pan over a medium heat and cook, without stirring, until the sugar caramelises. When it reaches a deep golden colour, add the walnuts (100 g), turn the heat off, stir to combine and transfer everything to the lined tray. Set aside to cool, then roughly chop into small pieces. Store in a dry, airtight container until needed (use any leftovers for baking, or eat with yogurt).

To make the dressing, heat the orange juice (100 ml) in a saucepan over a medium heat. Bring to the boil and reduce by 2/3, so it’s thick and viscous. Whisk in the red wine vinegar (10 ml) and olive oil (3 tbsp), then set aside.

Toss the easy peelers (6) and radicchio leaves (1 head) with the half of the dressing, then divide between serving dishes or pile onto a platter. Top with the burrata (2 pieces), drizzle over a little more of the dressing and scatter over the walnuts and dill (1 handful).