Really simple almost no recipe needed, roast the plums with drizzle of honey until just soft but not mushy, 3 halves per serving, keep warm. Toss the leaves with olive oil, salt and toasted hazelnuts.
Arrange the leaves on the serving plates, top each plum half with a spoonful of burrata, add to the salad plates and finish with a little balsamic the best you can find. Serve while the plums are still warm.
