A citrus salad of oranges and grapefruit, topped with crispy fried shallots, creamy burrata, and a simple vinaigrette.
Slice the two oranges and one grapefruit crosswise into ¼ inch slices. Remove the seeds and any pithy parts from the slices and set aside.
Heat a small skillet over medium heat. Once hot, add 2 tablespoons olive oil and wait for the oil to heat, about 30 seconds. Add the thinly sliced shallots to the pan with a pinch of red pepper flakes, and let fry, adjusting the heat if the shallots get dark too quickly. Let the shallots fry for 2-4 minutes until golden brown. Remove the shallots with a slotted spoon and onto a paper-towel lined plate. Set aside.
On a serving plate, arrange the orange and grapefruit slices into a single layer. Break the ball of burrata into pieces and arrange over the citrus slices.
Drizzle the olive oil and sherry vinegar over the orange, grapefruit, and burrata. Sprinkle the flaky salt, freshly cracked black pepper, and a small pinch of red pepper flakes over the dish to taste.
Arrange the fried shallots over the dish, serve immediately, and enjoy! If there are any leftovers, separate the pieces of burrata from the citrus and store it separately.