20-Minute Burrata Salad with Stone Fruit and Asparagus

¼ cup extra-virgin olive oil

red-wine vinegar

fresh lemon juice

¼ cup almonds, chopped and toasted

chopped oregano

¼ teaspoon crushed red-pepper flakes

Kosher salt and freshly ground black pepper

bunch asparagus

sugar snap peas

peaches, sliced

plums, sliced

cherries, halved and pitted

½ cup fresh mint leaves

balls of burrata