SALAD OF LUSCIOUS FRUITS, CREAMY BURRATA, & AROMATIC HERBS
Peel, pick, pit and trim fruits as necessary, then slice into bite sized pieces. Arrange decoratively on a serving platter, then sprinkle a bit of flaky salt and drizzle with white balsamic. Very sparingly, add just a hint of orange flower water over fruits--too much and it can taste perfumey, but a whisper tastes magical. We like to use a small atomizer to spray a fine mist of the fragrant water over the dish.
Tear the burrata into pieces over the salad. Drizzle liberally with the best olive oil you can get your hands on. Sprinkle again with flaky salt and scatter herbs over the dish.