Yellow Tomato Pineapple Salad With Burrata and Mint

Place the greens into a fine mesh strainer and bring a kettle of water to a boil. Pour the kettle of boiling water over the greens in a sink (should take about 10 seconds). Immediately rinse in cold water to blanch and cold shock them (this helps the greens and therefore the oil retain its beautiful green color). Press out as much liquid as possible and transfer to a high power blender cup. Add the oil and season with a bit of salt. Blend on high, or until completely smooth. Pass through a coffee filter into a bowl (or 3 layers cheesecloth). Store in the refrigerator for up to 1 week).

Add the avocado oil and mint leaves to a small pot and heat over medium heat, stirring occasionally with a fork to ensure even cooking (you can also microwave on high, checking every so often). The leaves will begin bubbling and will simmer slowly in the oil. When the amount of bubbling reduces and the leaves are translucent, remove leaves with a fork and transfer to a paper towel lined plate to drain excess oil. Sprinkle with a bit of salt and set aside. This can be made up to a week ahead of time and stored in an airtight container.

Combine all salad ingredients in a bowl and toss to combine. Place onto the middle of a serving plate or bowl. Add the burrata on top and then drizzle the burrata with the mint oil. Drizzle mint oil around the salad. Garnish with the fried mint just before serving.