Burrata with parsley oil, mandarin oranges, pomegranate seeds, and toasted almonds

Start by preparing the parsley oil first. Bring water to a boil. Blanche parsley for 15 seconds and transfer to an ice bath. Squeeze out water, and blend with oil and salt. Toast the almonds in a pan on medium heat. Toss for 2-3 minutes until golden and fragrant, stirring frequently. Tear open the burrata, and add it to a plate, spreading it lightly. Top with some of the parsley oil. Peel your oranges and remove any excess flesh, and add to the burrata. Top with pomegranate seeds and almonds, and some more parsley oil (you will have extra, save for later). Serve immediately with toasted bread!