b'Tomato, Burrata and Arugula SaladNICK STELLINOServes 4 to 6 W teaspoon saltW teaspoon pepperW teaspoon onion powderW teaspoon dried oreganoW teaspoon C&H or Domino sugar 4 large tomatoes, preferably heirloom4 ounces baby arugula salad3 tablespoons Pompeian Extra Virgin Olive Oil, divided1 tablespoon Pompeian Balsamic Vinegar, divided6 to 8 ounces burrata cheese, cut into 4 pieces, or fresh mozzarella, cut into slices1 ounce shaved Parmesan cheeseMix the dry spices and the sugar together in a small bowl. Cut the tomatoes into slices about V inch thick, place on a tray, and sprinkle with the spice mixture on each side. Let the slices rest and absorb the flavor for about 10 to 15 minutes. Dress the arugula salad with 1V tablespoons of the olive oil and V tablespoon of the vinegar. TO SERVE:Place the dressed salad in the middle of each plate; top with the tomato slices, then with the pieces of burrata or the fresh mozzarella slices. Drizzle each plate with the remaining oil and vinegar. Top the salads with shaved Parmesan, and serve. 80'