Salad Ingredients:

• 4 large heirloom tomatoes cut into bite-sized chunks

• ¼ cantaloupe skinned and cut into bite-sized chunks

• ½ cup burrata cheese at room temperature

• Thinly sliced red onion

• 5 or 6 pickled cherries cut in half (optional)

• 3 cups washed and dried arugula

Dressing:

• · 3 tablespoons olive oil

• · 2 tablespoons white wine vinegar

• · 2 teaspoons fish sauce (I use Red Boat)

• · 1 teaspoon Dijon scant

For the dressing add all ingredients in a jar with a lid and shake until the mustard is incorporated. Set aside.

· Into a medium bowl toss the tomatoes and cantaloupe with a tablespoon dressing. Let them sit for about 20 minutes. Then drain.

· Arrange the dried arugula in a line down the middle of the platter. Using about eight or ten pieces of tomato and cantaloupe, place them on top of the arugula. Add a dollop of burrata cheese, and then continue adding more tomatoes and cantaloupe. Sprinkle thin slices of red onion throughout. Repeat with the burrata, tomatoes, and cantaloupe until you get to the end of the bed of arugula. Top with the pickled cherries. Drizzle the rest of the dressing over the salad and serve.