Dollars to donuts the heirlooms in the second pic are hot-house maters and taste *no* better than store bought hybrids.
Mine are stunning..!
Whole Paycheck is charging $5.99 per pound for their “hot-house” heirlooms. I gotta start charging more next year.
ARUGALA BURRATA SALAD
METHOD Whisk ol/oil, balsamic, s/p; toss w/ arugula and tomatoes.
Plate and top with burrata. Cut into burrata to let cheese coat arugula;
drizzle w/ olive oil; season w/ pepper. Serve at once.
ING arugula - 4 cups big organic heirloom tomatoes - 2, sliced burrata
cheese - 16 oz extra virgin olive oil - 2 oz + more for garnish balsamic
vinegar - tablespoon salt - or to taste freshly ground black pepper to taste
toasted baguette - 6-8 slices