INGREDIENTS

• 1 Tbsp white balsamic vinegar or white wine vinegar
• 1 tsp line zest plus 2 Tbsp fresh juice (from 1 lime)
• 1 tsp honey

• 1/2 t kosher salt

• 1/4 tsp black pepper

• 3 Tbsp extra virgin olive oil, divided

• 1 medium-size (6 oz) green tomato, cored and thinly sliced on a mandoline

• 1 small (1 1/2 lb) honeydew melon

• 4 oz burrata cheese, torn into pieces

• 2 Tbsp thinly sliced fresh mint

PREPARATION

1. Whisk together vinegar lime zest and juice, honey, salt, pepper and 2 tablespoons of the oil in a small bowl until well combined. Toss together tomato slices and 2 tablespoons of the vinegar-lime mixture in a medium bowl; set aside.
2. Cut honeydew melon in half; remove and discard seeds.  Cut each melon half into 4 wedges; remove rinds.  Shave melon wedges into thin ribbons using mandoline.
3. Arrange tomato slices, shaved melon, and burrata on a large platter.  Drizzle with reserved vinegar-lime mixture.  Sprinkle with sliced mint, and drizzle with remaining 1 tablespoon of oil.  Serve immediately.