Blanch ramps, fiddlehead ferns and favas. Cool in ice bath and drain. Season with salt and pepper. Heat 1 tablespoon oil in a pan. Char vegetables and set aside.
Cook spring onions in shallow pan, with about two inches of water, until soft. Puree in a food processor or blender with olive oil, salt and pepper.
Smear serving plate with spring onion puree. Top wtih burrata. Place charred vegetables around burrata. Serve wtih toasted bread.