Here’s an attractive and delicious salad of fresh figs with burrata cheese that’s suitable for any festive occasion. Adapted from this Gourmet Traveller recipe.
Cut 12 fresh figs and 8 burrata into quarters lengthways and arrange them on a platter. For the sherry vinaigrette dressing combine 2½ tablespoons of Pedro Ximénez Sherry vinegar, 3 teaspoons of vincotto, 2 grated or crushed cloves of garlic, 1 finely minced shallot and 80 ml (⅓ cup) of lemon-infused extra-virgin olive oil. Season to taste and drizzle over the figs and burrata. Garnish with plenty of whole basil leaves and drizzle with a little more oil to serve.
michelle picker cooks 