Serves 4, From the Kitchen of Pippin Hill Executive Chef Ian Rynecki


1 lb Heirloom Tomatoes
(2) 4oz. Burrata Cheese Balls, Halved, Cut Side Up
1/2 English Cucumber
4 Leaves Basil, Hand Torn
2 oz. Roasted Tomato Vinaigrette (see recipe below)
1 Head Endive Lettuce, Chopped Into 1 Inch Pieces
1 tsp Fig Vincotto


Begin by cutting your tomatoes into 1-1.5 inch sections, the goal here is to keep it rustic, the cuts should not be symmetrical.

Cut the cucumber in half lengthwise, season with salt and pepper. Grill over direct heat for 3 minutes per side. Remove from the heat and allow to cool. Once cool, cut in mismatched pieces, about 11/2 inches wide.

PLATING TIPS: On the bottom of the plate, spoon a 3-inch circle of tomato vinaigrette. Top with a 2 oz. (half of a ball) of burrata, cut side up. Surround the burrata with tomato sections, cucumber pieces, and endive lettuce. Top with basil pieces and drizzle the entire dish with Fig Vincotto.


Makes 3 cups, From the Kitchen of Pippin Hill Executive Chef Ian Rynecki


1 Tbsp Shallot, Diced
1 Tbsp Dijon Mustard
1/2 lb Tomatoes (If good quality tomatoes are not available use Roma or cherry tomatoes)
1 Cup Golden Balsamic Vinegar
1 Cup Grapeseed Oil
Salt & Pepper
1 tsp Honey


Preheat oven to 225°F. Cut the tomatoes in half or quarters, depending on the size, a regular Roma would be cut into quarters. Roast in the oven for 1-2 hours, until darkened but not dry.

In a blender, combine shallot, Dijon mustard, and vinegar and blend until smooth. Next, add the roasted tomatoes and blend until smooth. With the blender running slowly, add the oil. Taste for seasoning, adding more vinegar as necessary.

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