Florida Grapefruit and Tomato Carpaccio with Burrata

Step 1 

Using a microplane, zest one Florida Grapefruit, removing only the outer layer of the peel and avoiding the white pith. Set the zest aside. 

Step 2 

Using a sharp knife, trim away the rind and pith from the grapefruit, following the curve of the fruit as closely as possible. Slice the grapefruit into thin, even rounds. Remove any seeds. 

Step 3 

Slice the heirloom tomatoes into thin rounds of similar thickness. 

Step 4 

Arrange the tomato and Florida Grapefruit slices on a serving platter, alternating colours and slightly overlapping them for an even, layered presentation. 

Step 5 

Gently tear the burrata into pieces and distribute evenly over the arranged salad. Drizzle lightly with extra virgin olive oil, balsamic reduction, and hot honey. Sprinkle with flaky sea salt and freshly ground black pepper. 

Step 6 

Finish with micro greens and the reserved Florida Grapefruit zest. Serve immediately with toasted baguette or sourdough.