If you can't find burrata for this savory fruit salad recipe--balls of fresh mozzarella cheese filled with curd and cream--use very fresh mozzarella instead: it won't have the oozing creaminess but the dish will still be delicious.
Combine grapes in a medium bowl with oil, vinegar, brown sugar, 1 teaspoon fennel seeds, garlic, salt and plenty of pepper. Mix well and set aside for 30 minutes, stirring occasionally.
Skewer 6 to 7 grapes onto each of 12 skewers. Reserve the marinade.
Heat a grill pan over high heat or preheat grill to high. Grill the grapes until lightly charred, turning once, about 2 minutes total.
To serve, place burrata and the grape skewers on a platter. Spoon the reserved marinade over the cheese. Sprinkle with the remaining fennel seeds. Garnish with basil.
Equipment: Twelve 8-inch skewers
1/2 fruit, 1 high-fat protein, 1 1/2 fat