At once vibrant and simple, this salad is a wonderful classic, yet colorful, Yotam Ottolenghi recipe. The plate relies on seasonal ingredients, but is clearly a result of a culinary artist's carefree approach to experimenting in the kitchen. The blood orange season is extremely short, a few weeks in late winter. The brilliant jewel tones, purple lavender, and emerald green basil leaves make for a sophisticated, crowd pleasing salad. The acclaimed Nopi restaurant in London serves 250 plates of this each week--a testament to the unusual, but successful, combination of textures and flavors. Once a difficult to find chef's only ingredient, burrata, a stringy curd and cream pouch-filled mozzarella with serious curb appeal, may be found in most supermarkets with respectable cheese departments. It pairs beautifully with nearly any fruit--try it with roasted pears, stone fruit, or grapefruit for a similarly refreshing experience.