Warm Tomato And Beet Salad With Burrata

• 2 tablespoons olive oil
• 2 tablespoons champagne vinegar
• 2 pounds Heirloom tomatoes thinly sliced
• 1 pound beets roasted, thinly sliced
• salt
• pepper
• 8 ounces burrata cheese room temperature and sliced
• 1 3/4 ounces microgreens kale
• 1/4 cup olive oil
• 1/4 cup pomegranate arils
• 1 pint tomatoes mini, halved
• watercress

1. Pour vinegar and oil in a large non-stick skillet over medium heat and bring to a simmer. Add tomatoes, beets, salt and pepper to taste; cook until just heated through, about 1-2 minutes. Arrange and stack tomatoes, beets, burrata, and microgreens vertically on a plate. Finish with an olive oil drizzle and pomegranate arils. Serve on a bed of watercress and halved mini tomatoes.

olive oil, champagne vinegar, tomatoes, beets, salt, pepper, burrata cheese, microgreens kale, olive oil, pomegranate arils, tomatoes, watercress

Taken from www.yummly.com/recipe/Warm-Tomato-and-Beet-Salad-with-Burrata-2099222 (may not work)