Over medium-high heat, in medium saute pan, heat the butter and sage
leaves until the butter becomes a dark brown color, verging on being burnt. Remove from heat and discard sage leaves. Let cool slightly. Whisk together the salt, pepper, red wine vinegar
, balsamic vinegar
and cooked sage butter in a medium mixing bowl. Slowly whisk
in 1/4 cup of grapeseed oil
until well blended.
Arrange the sliced tomatoes and mozzarella cheese
, on a serving dish, in circular design alternating between the tomatoes
and cheese, leaving a portion of each slice exposed. Drizzle
with remaining 2 tablespoons of grapeseed oil, the raspberries, gooseberries, and feta cheese. Evenly pour the vinaigrette
over the salad. Garnish with mint leaves and serve.