Burrata with Blood Oranges and Lavender Oil

cuisine Middle Eastern
difficulty Simple
season Winter
serves 4


4 tablespoons olive oil 3 teaspoons clear runny honey 1 1/2 teaspoons dried culinary lavender 1 small clove garlic, crushed 1 1/2 teaspoons coarse sea salt 2 tablespoons coriander seeds, toasted 3 or 4 blood oranges, or 3 or 4 medium oranges, tangerines, or other seasonal orange citrus--about 4 slices per person 2 burrata balls Micro basil, or torn basil leaves


  1. Place the oil in a SMALL SAUCEPAN with the honey, lavender, garlic, and 3/4 teaspoon of salt. Bring to a simmer over medium-low heat and remove at once. Stir well and set aside until completely cool, then add the coriander seeds.
  2. Use a sharp SERRATED KNIFE to trim the tops and tails off the oranges. Cut down the sides of the oranges, following their natural curve, to remove the skin and white pith. Slice into 8 rounds, 3/4-inch thick, and remove the seeds.
  3. Divide the orange slices among the PLATES, slightly overlapping, and place a burrata ball alongside. Spoon the coriander seeds and lavender oil over the cheese and orange, top with basil leaves—tearing them as you go—or micro-basil, left whole, and serve.