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If possible, prep the pickled onions the night before. This isn't necessary, even 30 minutes ahead works great, but you will get the brilliant pink color from an overnight soak. Thinly slice the red onion and add to a bowl with 1t salt, 1t sugar, 75g vinegar, and 75g water. Mix and let sit in the fridge. (You'll have extra pickled onions - they're great on salads, eggs, tacos, whatever you like in the next few days)
Remove the green stalks from the fennel and slice the white section as thinly as possible. Put in a bowl with 1t salt and a drizzle of olive oil. Mix. (Save the green section of the fennel for a future salad or stock)
Remove the orange peels and slice into rounds. Place flat on a plate, then pile the fennel on top.
Cut the burrata into sections and place on top of the salad. Add a layer of pickled onions, then sprinkle over chopped pistachios and flaky salt. Finish with another drizzle of olive oil.