Burrata with pumpkin and hazelnuts

The combination of pumpkin and hazelnuts is well established in the cuisine of Lombardy, where I grew up, and neighbouring Piedmont. Both ingredients are at their best at this time of year, as is burrata. Always take the cheese out of the fridge a couple of hours prior to serving and cut it open just before you put it on the salad. A fresh ricotta would also work well.