Heirloom Tomato and Burrata salad

Source: Vesta, Lidia's Italy

Ingredients

Salad

• Heirloom Organic Tomatoes, cut into wedges
• Burrata
• Fresh Corn, charred and shucked
• Fresh Basil
• Roasted hatch chiles, diced (optional)
• Balsamic glaze

Balsamic Glaze

• 1/2 C Balsamic Vinegar
• 1 tsp to 1 Tbsp Sugar

Directions

1. Place burrata cheese in the center of a plate.  Fan the tomato wedges around the cheese. 
2. Between the tomato wedges, spoon in mixture of corn and hatch chiles.
3. Drizzle with olive oil and the balsamic glaze.  Garnish with basil, sprinkle with kosher salt and serve.

Balsamic Glaze

1. Pour the balsamic vinegar into a heavy bottomed stock pot over medium heat.  Bring to a simmer then reduce heat to maintain a simmer.  Reduce to a syrup (about 1/3 of it's original volume).  Store in a sealed container in fridge indefinitely. 
2. When ready to use, warm to room temperature and add sugar, mixing well.  Thin with balsamic vinegar.