In a large skillet over medium-high heat, heat oil and brown sausage, breaking up into small pieces using a wooden spoon.

Cook until golden brown, 5.

Transfer to bowl and reserve oil in skillet.

Sauté garlic and shallot over medium-low heat with reserved oil from sausage until softened, about 2.

Turn off heat and add 1 tablespoon orange zest, 1/2 cup fresh orange juice and red wine vinegar; season with salt and pepper.

Cut off rind of remaining orange and cut into segments.

Add to dressing.

Toss lettuce with a drizzle of dressing and transfer to a large platter with orange segments.

Break up burrata by hand and place on lettuce.

Add a drizzle of olive oil, sprinkle with red pepper flakes and sea salt, and garnish with parsley.