This fig and burrata salad highlights early fall produce

Name: This fig and burrata salad highlights early fall produce
Prep time: 25 min
Cook time: 16 min
Total time: 61 min
Yield: 4 servings
Ingredients: 1 cup dry red wine; ¼ cup cane sugar; 1 unit cinnamon stick; 2 unit star anise; 1 unit whole clove; 8 unit whole allspice; 12 unit whole black peppercorns; ½ tsp kosher salt; 12 unit Black Mission figs or other fresh figs; unit Extra virgin olive oil, to taste; unit Salt, to taste; unit Fresh ground pepper, to taste; 4 oz burrata; 12 unit Black Mission figs or fresh figs; 1 unit small torpedo onion, shallot or sweet onion; 4 cup wild arugula; ¼ cup red wine gastrique; ½ unit lemon; unit Extra virgin olive oil, to taste; 3 tsp kosher salt; 1 tsp fleur de sel

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Collin Crannell

California Cooking

California • KTLA

Prep Time: 25 mins

Cook Time: 16 mins

Additional Time: 20 mins (Cooling)

Total Time: 1h 1m

Yields: 4 servings

Level: Medium

Date Night Fall Gluten-Free Holidays & Celebrations Mediterranean Oven Vegetarian

About this recipe

This fig and burrata salad is a great addition for your next dinner party and makes the most of seasonal produce and fall flavors. Chef Collin Crannell of Moody Rooster shares how to use Black Mission figs to create a delicious autumnal salad.

Start by cutting the knot off the top of the figs, scoring hash marks on the sides and gently pressing down on the fig so that it opens up like a flower. Drizzle with olive oil and season with salt and pepper. Crannell puts the figs in a wood-fired oven, but you can also put the figs on a grill away from the flames, close the lid and roast it for 2 minutes.

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Next, make a sweet and sour gastrique with red wine, sugar and a variety of fall spices. Then make a simple salad by mixing arugula, radicchio, torpedo onions, olive oil, lemon juice, salt and pepper.

To plate, place gastrique on the plate, then three figs, then salad before topping with burrata, a drizzle of olive oil and a sprinkle of fleur de sel.

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Ingredients

Yields: 4 servings

Red Wine Gastrique

1 cup dry red wine
¼ cup cane sugar
1 cinnamon stick
2 star anise
1 whole clove
8 whole allspice
12 whole black peppercorns
½ tsp kosher salt

Roasted Figs

12 Black Mission figs or other fresh figs
Extra virgin olive oil, to taste
Salt, to taste
Fresh ground pepper, to taste

Fig and Burrata Salad

4 oz burrata
12 Black Mission figs or fresh figs
1 small torpedo onion, shallot or sweet onion
4 cup wild arugula
¼ cup red wine gastrique
½ lemon
Extra virgin olive oil, to taste
3 tsp kosher salt
1 tsp fleur de sel

Directions

Red Wine Gastrique

Place all ingredients in a small saucepan.
Over medium-high heat, bring to a boil.
As soon as it boils, reduce the heat to medium-low.
Reduce the mixture until only 1/4 cup remains.
Strain and set aside to cool to room temperature.

Roasted Figs

From the top of each fig, cut two incisions about 1/4 inch deep, making a plus sign.
Lightly squeeze the fig from the bottom to open the top like a flower.
Place the figs on a small sheet pan.
Drizzle with extra virgin olive oil and season with salt and fresh ground pepper.
Place under a preheated broiler until the tops begin to char, about 45 seconds to 1 minute.
TIP: Alternatively, roast on a grill away from direct flames with the lid closed for about 2 minutes.
Set aside to cool slightly while assembling the dish.

Fig and Burrata Salad

Drizzle gastrique on the plate.
In a bowl, mix together the onion, wild arugula, lemon juice, extra virgin olive oil, salt and fresh ground pepper.
Place the salad mixture in the center of the plate, creating a haystack shape.
Arrange the roasted figs around the salad.
Place the burrata on top.
Liberally drizzle extra virgin olive oil over the burrata and plate.
Sprinkle fleur de sel over the burrata and serve.