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Burrata Cheese with Shaved Vegetable Salad

['2 heads of Belgian endive', '2 celery stalks plus 1 cup pale green and yellow inner celery leaves (from about 1 large bunch)', '1 fresh fennel bulb, trimmed', '4 tablespoons Tuscan-style extra-virgin olive oil, divided', '2 tablespoons fresh lemon juice', '2 4-ounce rounds burrata cheese', 'Freshly ground black pepper']

Using mandolin or V-slicer or large sharp knife, very thinly slice endive, celery stalks, and fennel bulb crosswise. Combine sliced vegetables and celery leaves in medium bowl. Add 3 tablespoons oil and lemon juice and toss to coat. Season salad with salt and ground black pepper.
Cut each burrata cheese round into 6 wedges or pieces. Divide salad among plates. Top each with 3 cheese wedges. Drizzle 1 tablespoon oil over cheese; sprinkle with ground black pepper.

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