Capicolla Salad with Burrata and Micro Kale

Ingredients

• 5 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 1/2 teaspoons chopped fresh rosemary
• 2 tablespoons of the saved orange juice
• Sea salt
• black pepper
• 2 good handfuls of mixed greens of your choice
• 2 cups micro kale or any other micro green
• 1 cup frozen peas defrosted
• 1 ball of burrata cheese
• 5-6 slices thin spicy capicola Italian meat
• 1/2 cup crushed toasted almonds
• 1 tablespoon large Cara Cara orange sliced into segments saving 2 of the juice
• cracked black pepper