1

In a small bowl, combine the finely sliced shallots with the sherry vinegar and a pinch of salt. Set aside while you prepare the rest of the dish.

2

On a large serving platter, arrange the melon slices, cucumber, radish and most of the mint (reserve 1 spring for garnish) then add the shallots. Make sure to arrange so that every bite of the salad has pieces of each component. 2. On a large serving platter, arrange the melon slices, cucumber, radish and most of the mint (reserve 1 spring for garnish) then add the shallots. Make sure to arrange so that every bite of the salad has pieces of each component.

3

In the centre of the plate, add the burrata. Pour the hot honey and olive oil over the whole salad. Garnish with the additional mint, maldon salt and fresh pepper.

4

Serve right away.

5

Notes: *to choose a melon: I love the firm flesh of the canary melon in this salad, it has a great texture! A cantaloupe would be a great alternative if you can’t find this variety To get the best texture out of your burrata, let it come to temperature before slicing. Allow the cheese to sit at room temperature for 30 minutes before plating for best results. To make this dish low fodmap, remove the shallots and simply add 1 tsp of sherry vinegar to the arranged salad. This will give the brightness to the dish. Most people tolerate burrata but if you prefer, you can substitute for fresh Buffalo Mozzarella.