*

This quick and easy salad will make a great lunch or a side for a small gathering. The textures, color combination, and unique flavors will definitely leave you craving more.

If you never tried Burrata, the outer layer is solid mozzarella and the inside is a combination of mozzarella and cream. Burrata has been around for a little over 100 years and is produced in southern Italy. Of course, it’s also produced here in the United States, predominantly on the East Coast, by artisanal cheese makers and can be found in stores where they sell artisanal cheeses. Serves 4 people.

2 – 4oz Burrata cheese
1/2 pint assorted mini heirloom tomatoes (halved)
1 orange, (supremed) *see below
8 basil leaves, (chiffonade – thinly sliced)
2 tablespoons balsamic vinegar (an aged vinegar has a more concentrated flavor)
2 tablespoons extra virgin olive oil
Pinch of finishing salt, like Gray Salt, (or any course granular sea salt)

On a plate of your choice, arrange the Burrata on the plate, add the tomatoes, orange segments, basil, balsamic vinegar, olive oil, then finish with salt. To supreme the orange, for full instructions please go to: http://www.thejoykitchen.com/ingredients-techniques/how-supreme-citrus-fruits.