Heirloom Tomato Watermelon Burrata Salad with Shiso
Whisk the vinegar in a bowl with the honey, garlic, salt and pepper until salt dissolves. Then whisk in the oil, pouring slowly and whisking constantly. Taste and adjust the seasonings.
Combine watermelon and tomatoes. Set aside. Toss the arugula and watercress lightly with some of the balsamic vinaigrette. Divide the greens mixture evenly between plates. Top with watermelon and tomatoes. Divide the Burrata evenly among the plates. Sprinkle with a little sea salt, pepper and the Shiso leaves. Drizzle a little of the balsamic vinaigrette. Serve immediately.
In Your Glass
The sweet and savory acidity of the tomato and watermelon, combined with the to-die-for creaminess of the Burrata for me cry out for a light Vouvray with some nice minerality — this is a sparkling wine made from Chenin Blanc. Of course we’ve enjoyed this one as well with a Red Shoulder Ranch Chardonnay.