• 1 French baguette, sliced on the bias 1/2” thick
  • Extra virgin olive oil, to drizzle

Balsamic Reduction

  • 3/4 cup balsamic vinegar
  • 1/4 cup sugar

Lemon Vinaigrette

  • 1/4 cup freshly squeezed lemon juice
  • 1 small shallot, chopped
  • 1 TB honey
  • 2 TB dijon mustard
  • 1/2 Cup canola oil
  • Salt and pepper

Salad Assembly

  • 2 cups baby arugula
  • 2 large assorted heirloom tomatoes, cut into wedges
  • 1 piece burrata cheese, drained, cut in half
  • Micro Basil, to garnish

First make the crostini. Preheat oven to 400 degrees. Arrange sliced baguette on a sheet tray lined with parchment paper. Drizzle olive oil over the bread, sprinkle with salt and bake until crostini is golden brown and crisp, 8-10 minutes.

For the balsamic glaze, combine the balsamic vinegar and sugar on medium low heat in a medium saucepan. Simmer until mixture has reduced by three quarters and is syrupy, about 10-15 minutes. Remove from heat.

For the lemon vinaigrette, combine the lemon juice, shallot, honey and mustard in a blender. With the motor running, slowly drizzle the oil in until the vinaigrette is emulsified and thickened, 30 seconds. Season to taste with salt and pepper.

To arrange the salad: add the arugula to a medium bowl and add enough dressing to lightly coat. Toss salad until arugula is evenly dressed and put in the middle of a plate. Arrange six wedges of tomato around the salad and season with salt and pepper. Place burrata on top of the arugula and drizzle balsamic glaze around the tomatoes. Garnish burrata with micro basil and serve with crostini.