BURRATA WITH STRAWBERRIES FOUR WAYS

Strawberry Burrata- 4 ways

• 3 tbsp. maple syrup

• ½ cup apple cider vinegar

• ¾ cup water

• 3 tsp. salt, divided

• 1 cup strawberries, quartered, divided

• 3 tbsp. rosé wine

• 1 tbsp. olive oil (for roasted berries), plus ½ cup olive oil (for vinaigrette)

• 3 tbsp. white miso paste

• 4 tbsp. sherry vinegar

• ¼ cup whole strawberries, stemmed

• 1 8 oz. package of burrata

• Dill, chopped for garnish (optional)

• Spring onion, chopped for garnish (optional)

1. For the pickled strawberries, add maple syrup, apple cider vinegar, water, and 1 tsp. salt to a medium pot on high heat and bring to a boil. Once it begins to boil, remove from heat, add ⅓ cup of quartered strawberries, and let sit for at least ten minutes (or longer for bolder flavor).

2. For the rosé roasted strawberries, preheat oven to 375°F. In a bowl, combine ⅓ cup of quartered strawberries, wine, 1 tsp. salt, and 1 tbsp. olive oil. Place on a baking tray and cook until tender and juicy, about 10 minutes. Remove from oven and cool to room temperature.

3. For the strawberry vinaigrette, add ⅓ cup of quartered strawberries, white miso paste, sherry vinegar, and 1 tsp. of salt to a blender. Blend on medium speed until smooth, then slowly add ½ cup olive oil until the vinaigrette has a creamy consistency.

4. In a bowl, combine ¼ cup of fresh whole strawberries with the pickled and roasted berries. Drizzle with vinaigrette and gently mix. Season to taste with salt. Place burrata in the center of a serving plate and pour the strawberry mix on top. Garnish with dill and chopped spring onion.

source: https://gardenandgun.com/recipe/burrata-with-strawberries-four-ways/