Citrus Fennel Salad with Burrata & Chili Crisp

Begin by slicing the top and bottom off of the orange so that it is flat and exposes the inside fruit. Set the orange flat on one side, vertically.
Take a sharp knife and cut off the peel and all of the white pith, going in vertical strips from top to bottom. The end result should look like a naked orange, still round, with no white pith remaining.
Repeat this with the blood orange and the grapefruit. Then, slice the orange and blood orange into thin slices (rounds).
For the grapefruit, you can slice it like the other fruits, but I prefer to supreme the grapefruit. To do this, take the "naked grapefruit" and slice next to the vertical lines to pull out grapefruit wedges without any of the pith.
Over a medium sized bowl, slice about ½ a bulb of fennel with a mandoline over the bowl.
In a small bowl or measuring cup, grate 1 or 2 cloves of garlic, add lime juice, honey, olive oil and a pinch of salt. TIP: Add any remaining juices from the cutting board from the other citrus for more flavor.
Whisk until well combined and emulsified.
Combine the dressing with the sliced fennel and toss to coat.
On a serving plate, layer the citrus slices and wedges along with the dressed fennel. Add as much or as little of the fennel as you like. Drizzle any remaining salad dressing over the citrus.
Tear open burrata and place over top of the salad. Drizzle with chili crisp oil and add flaky sea salt on top. Garnish with fennel fronds!