Cara Cara Orange & Burrata Salad

Using a sharp knife, slice both ends off oranges and remove the peels and white pith; discard. Cut the oranges into 1/4-inch-thick slices.

Whisk pomegranate juice, honey, lime juice, vinegar, shallot, tarragon, mustard, salt and pepper in a large bowl. Slowly whisk in oil. Reserve 3 tablespoons of the dressing. Toss lettuce with the remaining dressing in the bowl.

Arrange the lettuce and orange slices on a platter. Tear burrata and scatter over the top along with pomegranate arils. Drizzle with the reserved 3 tablespoons dressing and sprinkle with hazelnuts and tarragon leaves, if desired.