Instructions

Bring 2 quarts water to boil in large saucepan. While water comes to boil, cook ½ cup extra-virgin olive oil and 1 thinly sliced small shallot in 12-inch nonstick skillet over medium-high heat, stirring frequently, until shallots are deep golden brown, about 5 minutes. Off heat, use slotted spoon to transfer shallots to heatproof medium bowl. Let oil cool slightly.
Add 2 tablespoons chopped pine nuts, 1½ teaspoons dried oregano, 1½ teaspoons fennel seeds, 1 teaspoon kosher salt, and 1–2 teaspoons red pepper flakes to bowl with shallots. Carefully pour oil into bowl (mixture may bubble slightly) and stir to combine; set aside.
Toss 6 cups country-style bread torn into 1-inch pieces with 2 tablespoons water, squeezing gently so bread absorbs water. Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Add bread and cook, stirring frequently, until browned and crisp, 6 to 8 minutes; set aside.
Fill large bowl halfway with ice and water. Nestle colander into ice bath. Line large plate with paper towels. Add 1 pound sugar snap peas, strings removed, and 1 tablespoon salt to boiling water and cook for 1 minute. Add 1 pound snow peas, strings removed, and 1½ cups frozen peas and cook until snap peas are bright green and tender, about 1 minute. Using spider skimmer or slotted spoon, transfer peas to prepared colander. Once peas are chilled, lift colander from ice bath and transfer peas to prepared plate; pat dry with extra paper towels.
Whisk 3 tablespoons white wine vinegar, 2 teaspoons Dijon mustard, and 2 tablespoons shallot–pine nut crisp in clean, dry large bowl. Add peas and toss to coat. Season with salt and pepper to taste. Transfer peas to serving platter, top with bread and 8 ounces room-temperature burrata cheese, and drizzle with remaining shallot–pine nut crisp. Serve, breaking up burrata with spoon and allowing creamy liquid to meld with dressing.