Watercress and avocado salad with pink grapefruit and Campari vinaigrette

If the watercress is in a bunch, twist off the leaves, then trim the bottoms off the stalks and chop them. If you have a bag of watercress, roughly chop all of it. Put the lot into a large bowl. Cut the pith off the grapefruit using a serrated knife and then cut between the membrane to release the segments into the bowl (if you do this above the bowl, you won’t waste any juice).

Squeeze any juice from the remains of the grapefruit into a jug. Put the sugar and Campari into a small pan and heat until you have a thick syrup, add the grapefruit juice from the jug and the vinegar. Whisk in 4 tbsp olive oil and season. Taste the vinaigrette and season it, add more sugar or oil if you like. Pour over the salad, halve and stone the avocado and cut into slices, and carefully turn everything over in the bowl. Divide between 2 plates and add half of the burrata to each, tearing it into pieces.