From Simple by Ottolenghi. 2 servings 2 small balls of burrata or substitute buffalo mozzarella balls, at room temp 30-35 red or black seedless grapes 2 Tbsp sherry vinegar 3 Tbsp olive oil 1 garlic clove, crushed 1-1/2 tsp dark brown sugar 1-1/2 tsp fennel seed, toasted and crushed 1/4 tsp kosher salt Small wooden skewers, soaked in water for 20 minutes 2-4 small basil sprigs Finishing salt Black pepper Optional, fennel pollen as part of garnish In a plastic bag, combine vinegar, oil, garlic, sugar, salt and a good pinch of pepper. Mix well. Add grapes and marinate at least 30 minutes up to 1 day. Place 5 grapes on each skewer. Reserve marinade. Over high heat, place grape skewers on a grill pan and grill for about 3 minutes, turning over half way through. Remove from heat. Place a ball of burrata on each plate, slice partially in half and open slightly. Spoon 1-1/2 to 2 tsp of reserved marinade over each ball. Place grape skewers on plate, leaning at least 1 onto the ball. Garnish with a sprig or 2 of basil, finishing salt and fennel pollen if using.