Ingredients
Prepare the Dressing
-
Meyer lemon juice 60.0 ml
-
Champagne vinegar 60.0 ml
-
Honey 15.0 ml
-
Maldon salt, as needed
-
Zest of one Meyer Lemon
-
Arbequina olive oil 250.0 ml
-
Garlic clove, grated 0.25 each
Prepare the Salad
-
Heirloom tomatoes, mixed, cut into 2.5 cm irregular pieces 380.0 g
-
Watermelon, cut into 2.5 cm cubes 150.0 g
-
Pecans, toasted 16.0 g
-
Burrata, drained 30.0 ml
-
Garlic chives, minced 6.0 g
-
Basil and mint, as needed
-
Meyer Lemon Vinaigrette, as prepared 60.0 ml
-
Salt and Pepper, to taste
Preparation
-
Prepare the Dressing
- Combine all ingredients except olive oil in blender. Process until smooth then drizzle in olive oil.
-
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 and extra virginolive oil.