For the Vinaigrette
¼ cup balsamic vinegar
1 teaspoon honey
1 clove garlic, minced
¼ teaspoon salt
Freshly ground black pepper to taste
2 Tablespoons olive oil
For the Salad
4 ounces balsamic vinaigrette
3 heirloom tomatoes, large dice
½ of a small watermelon, large dice, chilled
1 cup baby arugula
½ cup watercress
6 Shiso leaves, chiffonade
6 ounces Burrata cheese
Salt and freshly cracked black pepper, to taste
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.
*Recipe provided courtesy of Shafer Vineyards - http://shafervineyards.com/food/Heirloom-Tomato-Watermelon-Burrata-Salad-with-Shiso.php