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Prepare the Dressing

  • Meyer lemon juice 60 ml
  • Champagne vinegar 60 ml
  • Honey 15 ml
  • Maille Dijon Originale Mustard 15 ml
  • Maldon salt, as needed
  • Zest of one Meyer Lemon
  • Arbequina olive oil 250 ml
  • Garlic clove, grated 0.25 each

Prepare the Salad

  • Heirloom tomatoes, mixed, cut into 2.5 cm irregular pieces 380 g
  • Watermelon, cut into 2.5 cm cubes 150 g
  • Pecans, toasted 16 g
  • Burrata, drained 30 ml
  • Garlic chives, minced 6 g
  • Basil and mint, as needed
  • Meyer Lemon Vinaigrette, as prepared 60 ml
  • Salt and Pepper, to taste
  1. Prepare the Dressing

    • Combine all ingredients except olive oil in blender. Process until smooth then drizzle in olive oil.
  2. Prepare the Salad

    • Combine all ingredients except burrata and vinaigrette. Season with salt and pepper, then toss with the vinaigrette and plate inan oval bowl.
    • Finish with a chunk of burrata seasoned with Maldon salt andextra virginolive oil.
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