Radishes with Burrata

• 8 oz. burrata or bocconcini
• 2 watermelon radishes, thinly sliced
• 2 tablespoons olive oil
• 2 teaspoons fresh lemon juice

Kosher salt and freshly ground black pepper

• Chopped fresh chives and finely grated lemon zest (for serving)

1. Tear burrata into pieces (or use bocconcini) and place on a platter. Toss radishes with oil and lemon juice; season with salt and pepper. Arrange radish mixture over cheese and drizzle with any remaining dressing. Top with chives and lemon zest.