Alls Well That Herbs Well Tomato Salad with Burrata

• 1/4 cup olive oil
• 2 Tbs. white balsamic vinegar
• 2 tsp. Dijon mustard
• 2 small garlic cloves, crushed
• Leaves from 1 sprig each fresh lemon basil, oregano, and thyme
• 8 sprigs fresh lemon basil
• 8 sprigs fresh sweet basil
• 6 sprigs fresh chervil
• 6 sprigs fresh parsley
• 6 leaves fresh sorrel
• 4 large tomatoes, halved crosswise, each half cut into 8 wedges
• 1 medium white onion, diced
• 8 oz. chilled burrata cheese
• 2 Tbs. olive oil, for drizzling

1. To make Herb Vinaigrette: Whisk together oil, vinegar, mustard, and garlic in small bowl.
2. Add herb leaves and 2 Tbs.
3. water, and whisk until well combined.
4. Season with salt and pepper, if desired.
5. To make Tomato Salad: Pluck leaves from herb sprigs, and set aside.
6. Combine herb stems and tomatoes in large bowl, and let stand 1 to 11/2 hours in cool place.
7. Remove and discard herb stems.
8. Stack half of basil leaves on cutting board, and roll into tight cylinder.
9. Slice cylinder into thin strands, aka chiffonade; set aside.
10. Roughly chop remaining herb leaves.
11. Add onion and chopped herb leaves to tomatoes, and toss gently with wooden spoon.
12. Mix in 2 Tbs.
13. Herb Vinaigrette.
14. Place burrata on plate, drizzle with oil, and sprinkle with basil chiffonade.
15. Slice burrata, and serve with tomatoes and remaining Herb Vinaigrette on side.

olive oil, white balsamic vinegar, mustard, garlic, lemon basil, lemon basil, sweet basil, chervil, parsley, fresh sorrel, tomatoes, white onion, chilled burrata cheese, olive oil

Taken from www.vegetariantimes.com/recipe/alls-well-that-herbs-well-tomato-salad-with-burrata/ (may not work)