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Heirloom Tomato & Burrata Salad / Chef Jody Kropf, Red Hills Market

 5 mixed heirloom tomatoes, cut into wedges (room temperature)
 10 leaves of hand torn fresh basil (plus a stem of leaves for garnish)
 3 fresh burrata balls (good quality, in liquid), cut into 6 wedges
 Durant Basil Fused Olive Oil
 Apero Balsamic Vinegar
 flake sea salt
 fresh cracked pepper (tellicherry are a great choice)
1

Layer tomatoes, basil, and burrata on a platter, no more than two layers deep of ingredients

2

Drizzle with olive oil and balsamic vinegar

3

Sprinkle with sea salt and fresh cracked pepper

4

Garnish with a stem of fresh basil leaves

5

PAIR WITH Durant Vineyards Lark Rosé of Pinot Noir