Ingredients

• 2 large heirloom tomatoes
• 4-5 small heirloom tomatoes
• 2 oz fresh blueberries
• 4 oz burrata
• Fresh basil leaves
• 1 fl. oz. sherry vinaigrette
• 1 tsp balsamic gel*
• 1 tbsp extra virgin olive oil
• 2 tbsp pine nut crunch
• Maldon salt and cracked pepper to finish
• Arugula leaves (to garnish)
• *may substitute with your favorite balsamic glaze, if desired

Balsamic Gel:

• 2 cups balsamic vinegar
• 1/4 cup sugar
• 1 teaspoon agar

Sherry Vinaigrette:

• 2 tbsp Dijon mustard
• 1 small clove garlic
• 1 tbsp honey
• 1 cup grapeseed oil
• 1/4 cup sherry vinegar
• Good pinch of kosher salt to taste

Pine Nut Crunch:

• 1 cup pine nut
• 1/2 fresh egg white
• 1 Teaspoon extra virgin olive oil
• Pinch of sugar
• Pinch of salt

Directions

Balsamic Gel

1. Place ingredients into a pot and bring to a simmer for 1 minute.
2. Cool in a fridge until the gel is set and cold.
3. Place into a blender and blend on high until mixture has fully been whipped.
4. Place into a squeeze bottle and use how you please.

Sherry Vinaigrette

1. Place all ingredients into a blender and blend until fully emulsified.
2. Set aside.

Pine Nut Crunch

1. Preheat the oven to 350 Fahrenheit.
2. In a bowl, place all ingredients together and mix.
3. Lay onto a cookie or sheet pan lined with parchment paper and place into the oven for about 3-6 minutes.
4. Remove when golden caramel brown.

Salad:

1. Cut the tomatoes and set aside.
2. Wash all fresh produce under cold water for 10-15 seconds, set aside.
3. Plate ingredients on 1 plate or 2 plates.
4. Garnish with the basil leaves and pine nut crunch.