Cut radicchio in half through the core, then slice into ribbons from top to core and place in large mixing bowl.  Tear basil into small pieces and add to bowl.  Stir to combine.

Add enough oil to barely coat the salad, one to two tablespoons.  You can always add more if you need it.  Stir to combine.  Add ½ tablespoon of sherry vinegar and 1 tablespoon balsamic vinegar.  Toss to combine and taste.  You may need to add more balsamic depending on size of radicchio head.  Salt and pepper to taste.  Add pine nuts, if using, and ½ cup parmesan cheese, then toss again to combine. 

Place salad in serving bowl, or separate onto individual plates.  Dust the top with remaining parmesan cheese and add a small drizzle of aged balsamic if desired.

Who doesn't love creamy, dreamy Burrata? We opted to tweak the traditional way of serving it by using our yummy Sweet 100 tomatoes from our garden. Because of early Coronavirus lockdown we planted these cherry tomatoes early and already have a huge bounty.  Looking forward to enjoying this dish many more times in the next month.It couldn't be easier.

Ingredients

One ball of burrata cheese

2 cups cherry tomatoes, halved

2 tbsp toasted pine nuts

1 small clove of garlic, crushed

1 tbsp fresh, chopped basil leaves

2 tbsp extra virgin olive oil

1 tbsp sherry vinegar

25 year old balsamic vinegar

Salt and pepper to taste

Method

In a small mixing bowl, stir together tomatoes, pine nuts, garlic, basil, olive oil and sherry vinegar.  Let rest for 10 minutes to combine flavors.

Place Burrata cheese on center of serving dish and score the top.  Spoon tomato mix around cheese and drizzle with aged balsamic vinegar.  Season with salt and pepper.

Serves 6 as an appetizer or side dish.