Start by blanching the fresh peas. Bring a pot of salted water to a boil. Add the fresh peas and cook for about 2 minutes, until they are bright green and tender-crisp. Immediately drain the peas and transfer them to a bowl of ice water to stop the cooking process. Drain the peas again and set aside.
In a small bowl, whisk the balsamic vinegar, olive oil, Marcona almonds, salt and pepper.
Arrange the salad greens, mint, and basil on a serving platter. Gently tear open the burrata ball and place it in the center of the salad greens. Scatter the blanched peas over the greens and on top of the burrata, then drizzle the dressing over the cheese and salad, making sure to coat the greens and peas evenly. Serve right away with some crusty baguette.
