Name: Fig, pomegranate and burrata with Sherry vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 4 - 6
Ingredients: 6 burrata (225gm each), drained; 12 figs, halved lengthways; 1 pomegranate, arils removed, juice reserved; Bronze fennel sprigs, to serve; Sherry vinaigrette; 2½ tbsp Pedro Ximénez Sherry vinegar; 3 tsp vincotto (see note); 2 garlic cloves, finely grated. on a microplane; 80 ml (⅓ cup) lemon-infused extra-virgin olive oil, plus extra for drizzling; Reserved pomegranate juice, strained

Fig, pomegranate and burrata with Sherry vinaigrette

Sherry vinegar adds brightness and depth to the winning combination of figs, pomegranate and burrata.

A large plate of figs with burrata, garnished with pomegranate arils and fennel sprigs — Fig, pomegranate and burrata salad with Sherry vinaigrette

Serves 4 - 6

Prep

10M

Skip to Recipe

Ingredients

6 burrata (225gm each), drained

12 figs, halved lengthways

1 pomegranate, arils removed, juice reserved

Bronze fennel sprigs, to serve

Sherry vinaigrette

2½ tbsp Pedro Ximénez Sherry vinegar

3 tsp vincotto (see note)

2 garlic cloves, finely grated. on a microplane

80 ml (⅓ cup) lemon-infused extra-virgin olive oil, plus extra for drizzling

Reserved pomegranate juice, strained

Method

1.To make Sherry vinaigrette, place all ingredients in a bowl, season to taste and whisk to combine.

2.Arrange burrata and figs on a serving plate. Scatter with pomegranate arils and bronze fennel sprigs; season to taste, and drizzle over vinaigrette to serve.

Vincotto, or cooked wine, is made with unfermented grape must, reduced to a thick sweet syrup and used as a condiment. It is available from specialty food stores and select supermarkets.

Drink suggestion: 2020 Mark Angeli Rosé d’Un Jour Grolleau Gris, Loire Valley, France. Drink suggestion by Samantha Payne.
Notes

Profile Dominic Smith

Styling by Amber de Florio

Ingredients

Method

Related stories