Recipe: Local summer caprese

CHARLOTTE, NC (WBTV) - Local Summer Caprese

Chef Clark Barlowe of Heirloom Restaurant


1 UAV Truffle Burrata (Available at Charlotte Regional Farmers Market Saturday Mornings)

2 Heirloom Tomatoes

1 Shallot

2 Sprigs Fresh Thyme

1 Cup Blended Oil

1/2 Cup Herb Vinegar

3T Olive Oil

1T Dijon

10 Micro Basil Leaves

Method of Preparation:

1. Mince shallot and chop thyme and macerate in vinegar for a minimum of 20 minutes,

maximum of 1.5 hour.

2. Add Dijon to maceration and slowly add oil to form vinaigrette, finish with olive oil.

3. Slice and arrange tomatoes on plate, add burrata to plate, add basil leaves and finish with


4. Serve cold. Remember all ingredients are available at local farmers markets. As always at

Heirloom it has got to be NC!

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