Crispy Sausage and Burrata Salad

In a large skillet over medium-high heat drizzle 1 teaspoon olive oil and brown sausage, breaking up into small pieces using a wooden spoon. Cook until golden brown, 5 minutes. 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 minutes. Turn off heat and add 1 tablespoons orange zest and 1/2 cup fresh orange juice, red wine vinegar; season with 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cut off rind of remaining orange and cut into segments. Add to dressing. Toss lettuce with drizzle of dressing and transfer to a large platter with orange segments. Break up burrata by hand and place on lettuce. Add drizzle of olive oil and sprinkle chili flakes and sea salt. Garnish with parsley.