2 large hierloom tomatoes cut in 3 thick slices

1 cup burrata cheese

1/2 teaspoon aged balsamic vinager

1 1/2 tablespoons plus 1 teaspoon olive oil

1 cup arugula

1 cup butter lettuce torn

1 cup raddichio torn

4 basil leaves torn

6 celery leaves

2 tablespoons of picked parsley

1/2 lemon juiced

1 teaspoon sherry vinager

3 large flat crutons

Sea Salt and Black Pepper

In a bowl marinate the burrata with the balsamic vinager sea salt and 1 teaspoon olive oil

In another large bowl add arugula, butter lettuce, raddichio, basil, celery leaves and parsley, toss gently by hand with lemon juice 1 1/2 tablespoons olive oil and sea salt

Get a cast-iron pan very hot over high heat

Season each slice of tomaoto with olive oil followed by salt and pepper

Sear tomaotes on one side in the cast iron pan for 1 minute

Place tomatoes down on a plate top with burrata, salad, and garnish with crutons