Plum Caprese Salad

Ingredients

• 1 tablespoon champagne vinegar
• 1 teaspoon white balsamic vinegar 
• Kosher salt and freshly ground black pepper 
• 3 tablespoons olive oil 
• 1 1/2 pounds heirloom tomatoes, various colors, cut into wedges 
• 3 ripe plums, cut into wedges 
• 8 ounces burrata cheese 
• 1/4 cup fresh basil leaves, thinly sliced 
• 10 fresh mint leaves, thinly sliced 
• Sea salt flakes, for garnishing 

Directions

Whisk together the champagne vinegar, white balsamic vinegar and a pinch of kosher salt. Stream the olive oil into the vinegar mixture, whisking; set aside.

Arrange the tomatoes and plums on a serving platter, alternating the tomatoes and plums. Tear the buratta over the top. Sprinkle the basil and mint over the salad and then drizzle with the vinaigrette. Finish with a pinch of sea salt and some pepper; serve.