recipe by Executive Chef Jose Sanchez, Tradition Golf Club, La Quinta, California, USA
Slice tomatoes ½ inch thick and set aside.
Portion burratta cheese into 3 portions 1 oz. ea.
Break crispy prosciutto into 3 small pieces
Pour balsamic reduction into a squeeze bottle
Wash and dry petite greens
Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped.
Add lemon juice and olive until fully incorporated and smooth.
Incorporate chili flakes, grated parmesan cheese.
Season with salt and pepper.
Bring vinegar and honey to a boil in a small heavy sauce pan; reduce heat to a simmer, cook until thickened and syrupy, about 15 minutes.
Remove from heat; stir in salt.
Let cool completely before serving.
In a well-chilled rectangular plate begin scattering petite greens.
Place 3 tomato slices on plate, and on each tomato slice, set 1 oz of burratta cheese.
With a small spoon pour basil pesto on burratta , drizzle balsamic reduction.
Place prosciutto pieces sideways in between tomato and cheese.
Sprinkle with sea salt and cracked black pepper.
Pinot Grigio Valdadige. Santa Margherita, Northern Italy