Lobster & Burrata Salad With Banyuls Vinaigrette

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The Banyuls vinaigrette:

3 tablespoons Banyuls vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon chopped thyme

1/3 cup grapeseed oil, or other mild salad oil

The salad:

2 1-pound lobsters

1 pound assorted heirloom tomatoes

1/4 cup shelled English peas

1/2 cup torn basil

12 ounces burrata cheese

(if unavailable, a good substitute is mozzarella di bufala)

2 cups wild or baby arugula

Fleur de sel, to taste

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