Instructions

1. To a medium bowl add the radishes and red onion. In a small saucepan combine the vinegar, sugar, salt and water. Place over medium heat and warm until the sugar and salt are dissolved, about 1 minute. Cool the mixture until it is just warm to the touch. Pour the liquid over the radish and onion mixture and toss well. Cover with plastic wrap and refrigerate for at least 1 hour. The radishes will keep for up to a week in the refrigerator.
2. Drain the watermelon radish well and dry on a clean dish towel. Add the watermelon radish to a large bowl. Using your hands, remove the pickled radish and onion from the brine directly to the bowl with the watermelon radish. Toss well to combine separating the slices. Spread the mixture on a platter and sprinkle with 1/4 teaspoon flake salt and the baby arugula. Tear the burrata over the whole salad and sprinkle with the peppercorns and remaining 1/4 teaspoon flake salt. Drizzle with the olive oil and serve immediately.