2- tablespoons Balsamic reduction (honey and 10 year balsamic)
1 pack micro burgundy amaranth
Salt and pepper to taste
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat.
First add garlic to olive oil and cook, add shallots stirring often, add the herbs and cool. Marinade the tomatoes in the herb mixture and grill on a very hot grill. Arrange them on a plate with burrata and drizzle with balsamic glaze. Garnish the plate with the red amaranth.