4-5 oz. Heirloom tomatoes
1/2 each Mini red beats cut in half
1/2 each Mini gold beats cut in half
1 oz. Lemon Pistachio vinaigrette
1/2 oz. Arugula
1/2 oz. Pickled onion
1 oz. Whipped burrata quenelle
1/4 tsp. Balsamic reduction

Cut the core out of the heirloom tomatoes and then cut them into 1 and 1/ inch chunks.  Put 8 pieces in a bowl with the beats and toss well with the pistachio vinaigrette.  Place the tomatoes and beets in the center of a medium chilled oval plate.  Put the arugula in the mixing bowl and toss well with the remaining vinaigrette in the bowl.  Place over the beets and tomatoes.  Place the onions on top of the salad. Make a quenelle with the burrata then set on the right side of the plate.  Drizzle salad and plate with the balsamic reduction.