Add White Wine Vinegar (1/2 cup), Honey (1/4 cup), and Fresh Rosemary (1 sprig) to a small saucepan and whisk to combine
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.
Gently break open each Burrata Cheese (4) ball and arrange them on a large shallow bowl or platter.
Artfully arrange and the sliced Heirloom Tomato (2) and Cherry Tomato (1/2 cup) followed by the Peach (2), Fig (8), Black Grapes (1/2 cup), and Fresh Basil (1 handful).
Drizzle the salad with Extra-Virgin Olive Oil (1/4 cup) and the balsamic reduction. Sprinkle with Coarse Salt (to taste) and serve.