Heat the oil in a non-stick frying pan. Fry the radicchio in batches for approx. 2 mins. on each side, remove, season with salt.
Crunchy crumb topping
Heat the oil in the same frying pan. Add the garlic, panko breadcrumbs, nuts, parsley and lemon zest, stir fry for approx. 3 mins., season with salt, set aside.
Plate up the radicchio with the pears and burrata. Combine the oil with 2 tbsp of the reserved lemon juice, season and drizzle over the salad. Sprinkle with the crunchy crumb topping.