For the dressing, whisk the orange zest, mustard and a drizzle of the vinegar together until smooth. Add the remaining vinegar, the olive oil and honey, then stir in the olives and season with salt. Set aside.

Use a serrated knife to carefully cut the peel and pith away from all of the oranges, then slice into circles, removing any pips you come across. Pour any juice that collects on the chopping board into the dressing.

Scatter the leaves and herbs over a platter, then top with onion rings and oranges. Drizzle with half the dressing and gently toss with your hands to combine. Nestle the burrata pieces into the leaves, then pour the remaining dressing over the top and scatter with pistachios to serve.