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Make a dressing in a large bowl by whisking your vinegar, oil, zest, truffle honey and salt and then toss the radish, and red onion.
Build your salad with a thick layer of rocket leaves and then scatter over your roasted hazelnuts, sliced clementine and dressed radish and onion. Top with burrata cheese or a large mozzarella ball and drizzle the entire dish with white truffle honey.