Cooking Instructions
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Step 1
Add
White Wine Vinegar (120 mL)
,
Honey (85 g)
, and
Fresh Rosemary (1 sprig)
to a small saucepan and whisk to combine
Step 2
Cook over medium heat until the liquid comes to a simmer. Simmer for 10-15 minutes until reduced to 1/4 cup. The mixture should be thickened and coat a spoon when adequately reduced. Strain the reduction into a small dish and reserve.
Step 3
Gently break open each
Burrata Cheese (4)
ball and arrange them on a large shallow bowl or platter.
Step 4
Artfully arrange and the sliced
Heirloom Tomatoes (2)
and
Cherry Tomatoes (75 g)
followed by the
Peaches (2)
,
Figs (8)
,
Black Grapes (75 g)
, and
Fresh Basil (1 handful)
.
Step 5
Drizzle the salad with
Extra-Virgin Olive Oil (60 mL)
and the balsamic reduction. Sprinkle with
Coarse Salt (to taste)
and serve.
