"Our Pinot Noir The Evening Standard goes well with this heirloom tomato salad. The contrast of the acidic tomatoes, peppery olive oil and creamy burrata is an excellent match.I like the crunchy grey sea salt from Brittany for this recipe, and I like to use chervil because its slight aniseed quality lends an interesting contrast to the tomatoes." - McEvoy Ranch Chef Mark Rohrmeier
Slice the tomatoes into 3 or 4 thick slices and layer evenly over 4 plates. Toss the chervil leaves on the tomatoes then drizzle with olive oil and sprinkle on salt to taste. Split each burrata in half and place one half in the center of the tomatoes. Give a couple of turns with the pepper grinder and finish with another drizzle of olive oil.
Recommended Wine Pairing: The Evening Standard Pinot Noir