Heirloom Tomato Salad, Red Wine Vinaigrette, and Basil Seeds
For the Basil Seeds:
Soak the basil seeds in the water until they absorb the water. They will become gelatinous.
For the Red Wine Vinaigrette:
Combine the Dijon mustard, shallot, garlic, grilled onion rings, garlic confit, thyme, parsley, fresh and dried oregano, mint, red wine vinegar, lemon juice, and ice water in a blender and purée until smooth. Emulsify the mixture with the olive oil. Season and adjust with water to a heavy cream consistency. Strain the mixture and readjust.
For the Heirloom Tomato Salad:
Cut the heirloom tomatoes into equal pieces. Cut the cherry tomatoes in half. Put the heirloom and cherry tomatoes in a mixing bowl. Season the tomatoes with salt and white pepper, and with 1½ ounces of the Red Wine Vinaigrette.
To Assemble and Serve:
Arrange the Heirloom Tomato Salad on a plate. Top the tomatoes with the Burrata cheese and the basil leaves. Garnish the salad with a quenelle of the bloomed Basil Seeds. Season the salad to taste with extra virgin olive oil, 25-year balsamic vinegar, and Fleur de sel.