Burrata with Caviar, Pickled Fennel & Nectarine

Burrata, caviar, and stone fruit already go hard. But this one hits different.

Ingredients

Pickled Charred Fennel & Nectarine Salad

• Fennel x 1 bulb, shaved thin on mandolin

• Bona Furtuna Everyday Olive Oil x 1 tbsp

• Water x ½ cup

• White wine vinegar x ½ cup

• Kosher salt x 1 tsp

• Sugar x 1 tsp

• Vanilla extract x ¼ tsp

• Pink peppercorns x ½ tsp

• Fresh thyme x 2 sprigs

• Tarragon x 2 sprigs

• Nectarine x 1, ripe, cut into bite-sized pieces

• Bona Furtuna Forté Olive Oil x 2 tbsp

To Finish

• Burrata x 1 ball (8 oz total)

• Greens x handful

• ROE Caviar x 1 large spoonful (measure with your heart)

• Aged balsamic vinegar x 1 tbsp, for drizzling

• Flaky salt x to taste

Recipe

1. Char the Fennel

   • Heat 1 tbsp olive oil in a cast iron or stainless pan over medium-high.

   • Add shaved fennel and cook until lightly charred, about 2 minutes, tossing occasionally until lightly charred.

2. Pickle the Fennel

   • In a bowl, combine water, vinegar, salt, sugar, vanilla extract, pink peppercorns, thyme, and tarragon.

   • Pour over the charred fennel. Let sit for 2 hours or overnight in a sealed container in the fridge.

   • Strain the fennel once pickled removing the aromatics and peppercorns.

3. Marinate the Fennel

   • In a small bowl, toss the strained fennel with Bona Furtuna Forté (or your finest Extra Virgin Olive Oil). Let marinate 20 minutes at room temperature.

4. Assemble the Dish

   • Set your greens in the center of a plate making space in the center and nestle in the burrata.

   • Assemble the fennel aroudn the + nectarine salad generously around the cheese.

   • Drizzle with more Forté EVOO and dot aged balsamic across the plate.

   • Cut a small crevice in the top of the burrata. Gently place a large dollop of ROE Caviar into the opening.

   • Finish with flaky salt to taste.

To Plate

Serve on a chilled ceramic plate with crusty sourdough or griddled focaccia on the side. Spoon up with intention.