Ingredients
Pickled Charred Fennel & Nectarine Salad
- 1 bulb Fennel shaved thin on mandoline
- 1 tablespoon Bona Furtuna Everyday Olive Oil
- ½ cup Water
- ½ cup White wine vinegar
- 1 teaspoon Kosher salt
- 1 teaspoon Sugar
- ¼ teaspoon Vanilla extract
- ½ teaspoon Pink peppercorns
- 2 sprigs Fresh thyme
- 2 sprigs Tarragon
- 1 Nectarine ripe, cut into bite-sized pieces
- 2 tablespoon Bona Furtuna Forté Olive Oil
To Finish
- 1 ball 8 oz Burrata
- Handful of Greens
- 1 large spoonful ROE Caviar
- 1 tablespoon Aged balsamic vinegar
- Flaky salt to taste
Method
Char the Fennel
- Heat 1 tablespoon olive oil in a cast iron or stainless pan over medium-high.
- Add shaved fennel and cook, tossing occasionally, until lightly charred (about 2 minutes).
Pickle the Fennel
- In a bowl, mix water, vinegar, salt, sugar, vanilla, peppercorns, thyme, and tarragon.
- Pour over the charred fennel and let sit for 2 hours or overnight in the fridge.
- Strain and discard the aromatics and peppercorns.
Marinate the Fennel
- Toss the strained fennel with Bona Furtuna Forté Olive Oil and let marinate at room temp for 20 minutes.
Assemble the Dish
- Arrange greens on a plate, nestle burrata in the center.
- Scatter pickled fennel and nectarine salad around the burrata.
- Drizzle with Forté EVOO and aged balsamic.
- Cut a small opening in the burrata and spoon in the ROE Caviar.
- Finish with flaky salt.