Chefs: Jaret Foster and Mona Johnson, Tournant
Wine Pairing: Winderlea Chardonnay
Use fruits such as heirloom tomatoes, peaches, plums, figs, grapes, and/or melon, and herbs as anise hyssop, shiso, bronze fennel, and/or any variety of basil.
Ingredients
- Mixed Ripe Summer Fruits 3 lbs
- Flaky Salt
- White Balsamic Vinegar for drizzling
- Orange Blossom Water
- Burrata 8 oz
- High-Quality Extra-Virgin Olive Oil for drizzling
- Aromatic Herbs torn, 1 cup
Make It
- Peel, pick, pit, and trim fruit as necessary. Slice into bite-sized pieces.
- Arrange decoratively on a serving platter, then sprinkle with a bit of flaky salt and drizzle with vinegar. Very sparingly, sprinkle a hint of orange blossom water over the fruit.
- Tear burrata into pieces over salad. Drizzle liberally with oil. Sprinkle again with flaky salt and scatter herbs on top.
Recipe copyright © 2023 by Tournant.
