Prepare mise en place: have your lentils, roasted beet cubes, thinly sliced fennel, orange segments, torn mint and toasted walnuts ready. Why: having everything measured and prepped keeps assembly quick and ensures even seasoning.

Warm and dress the lentils: place the 120 g cooked black beluga lentils in a medium bowl, add 1 tablespoon of the sherry vinaigrette and a pinch of kosher salt, then gently toss. If you prefer a warm salad, place a skillet over medium heat, add the dressed lentils and warm for 1–2 minutes — this helps the lentils absorb the vinaigrette and intensifies their flavor. Why: warming the lentils softens their starches so they cradle the dressing and flavors better; the short heat prevents them from becoming mushy.

Season the roasted beets and fennel: toss the 100 g roasted beet cubes and 40 g thinly sliced fennel with a small pinch of salt and a light grind of black pepper. Why: beets are sweet and benefit from contrast; a little salt and pepper balance the sweetness and allow the fennel’s anise brightness to sing.

Prep the burrata/mozzarella and walnuts: if using burrata, gently tear it into two pieces; if using fresh mozzarella, tear or slice into rustic pieces. Roughly chop the 15 g toasted walnuts so they sprinkle easily. Why: tearing cheese (instead of cutting) yields uneven edges that trap dressing and create better mouthfeel.

Assemble the salad on two plates: spoon half the warm dressed lentils (about 60 g) onto each plate as the base. Arrange beet cubes and fennel slices in small clusters around the lentils — contrast placement creates visual interest. Tuck orange segments between the beets and fennel so their juices mingle with the lentils. Place the torn burrata/mozzarella gently on top of each mound of lentils. Why: composing in clusters keeps flavors intact so each bite can include sweet, savory and creamy elements.

Finish with crunch, herbs and seasoning: scatter the chopped toasted walnuts and torn mint over each plate. Drizzle a scant 1 teaspoon extra virgin olive oil over the burrata (optional) and lightly season each plate with flaky salt and freshly ground black pepper. If any orange juice collected while segmenting, spoon a few drops over the cheese to brighten the dish. Why: the final touches (crunch, herb oils, acid) layer flavor and texture; finishing oils gloss the cheese and make the plate feel polished.

Serve immediately and enjoy: serve while the lentils are still slightly warm and the burrata is cool and creamy. Why: temperature contrast — warm lentils and cool burrata — enhances texture and makes the salad feel more sophisticated.