PLUM-BURRATA SALAD
n bowl, whisk ½ cup and ½ tsp each and . Toss in 1 small (very thinly sliced). Arrange 2 pints (halved) and 6 and 1 (both thinly sliced) on platter. Scatter onion and most of liquid on platter. Top with 2 balls (torn). Sprinkle with 2 Tbsp , ¾ cup leaves and ¼ tsp each salt and .
