Plum Caprese Salad

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1 tablespoon champagne vinegar

1 teaspoon white balsamic vinegar 

Kosher salt and freshly ground black pepper 

3 tablespoons olive oil 

1 1/2 pounds heirloom tomatoes, various colors, cut into wedges 

3 ripe plums, cut into wedges 

8 ounces burrata cheese 

1/4 cup fresh basil leaves, thinly sliced 

10 fresh mint leaves, thinly sliced 

Sea salt flakes, for garnishing