Spicy Capicolla Salad with Burrata and Micro Kale

INGREDIENTS

5 tbsp

extra virgin olive oil

2 tbsp

lemon juice

1 1/2 tsp

chopped fresh rosemary

2 tbsp

the saved orange juice

Sea salt and black pepper

good handfuls of mixed greens of your choice

2 cups

micro kale or any other micro green

1 cup

frozen peas (defrosted)

ball of burrata cheese

slices thin spicy capicolla Italian meat

1/2 cup

crushed toasted almonds

1 tbsp

large Cara Cara orange (sliced into segments saving 2 of the juice)

Sea salt and cracked black pepper