2 tbs caster sugar
1/3 cup (55g) shelled pistachios
1 ruby grapefruit, peeled, pith removed, thinly sliced (see note)
1 yellow grapefruit, peeled, pith removed, thinly sliced (see note)
3 oranges, peeled, pith removed, thinly sliced (see note)
2 tbs extra virgin olive oil
1 tsp Dijon mustard
Mint leaves, to serve
2 x 100g balls burrata
Line a plate with baking paper. Place sugar and 1 tbs water in a frypan over medium heat. Stir until sugar dissolves. Increase heat to high and cook, without stirring, until golden. Add pistachios and quickly stir until coated in caramel. Transfer to the prepared plate and set aside to cool. When cool enough to handle, coarsely chop the nuts.
Using a fork, whisk 1 tbs reserved citrus juice (see note) in a small bowl with the oil and mustard. Season with salt flakes and freshly ground black pepper.
Arrange citrus slices, overlapping, on a serving platter. Sprinkle with mint and candied pistachio. Top with burrata and drizzle with dressing. Season with salt flakes and freshly ground pepper, to serve.