In a large salad bowl, combine the salad greens, sliced fennel, blood orange pieces, and a handful of crushed pistachios.
Separately, combined the olive oil, lemon juice, honey, and mustard, and whisk to combine. Season to taste with salt and pepper.
Just before serving, toss the salad with the dressing.
Divide the burrata ball in half, and place one half in each serving dish. Sprinkle with salt and pepper, then top with the salad mixture. Serve immediately.