Plum Caprese Salad

• 1 tablespoon champagne vinegar
• 1 teaspoon white balsamic vinegar
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 1/2 pounds heirloom tomatoes, various colors, cut into wedges
• 3 ripe plums, cut into wedges
• 8 ounces burrata cheese
• 1/4 cup fresh basil leaves, thinly sliced
• 10 fresh mint leaves, thinly sliced
• Sea salt flakes, for garnishing

1. Whisk together the champagne vinegar, white balsamic vinegar and a pinch of kosher salt.
2. Stream the olive oil into the vinegar mixture, whisking; set aside.
3. Arrange the tomatoes and plums on a serving platter, alternating the tomatoes and plums.
4. Tear the buratta over the top.
5. Sprinkle the basil and mint over the salad and then drizzle with the vinaigrette.
6. Finish with a pinch of sea salt and some pepper; serve.

champagne vinegar, white balsamic vinegar, kosher salt, olive oil, heirloom tomatoes, burrata cheese, fresh basil, mint, salt

Taken from www.foodnetwork.com/recipes/plum-caprese-salad.html (may not work)