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A dish featuring a ball of burrata topped with black caviar, surrounded by halved yellow cherries, mixed greens, and fresh basil leaves on a ceramic plate.

Burrata with Caviar, Pickled Fennel & Nectarine

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Creamy burrata is topped with ROE caviar and surrounded by a bright salad of pickled charred fennel and ripe nectarines. Finished with aged balsamic and Bona Furtuna EVOO, this dish hits every note: creamy, crunchy, briny, and fresh.
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Prep Time 25 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 30 minutes
Servings: 2
Course: Appetizer
Cuisine: Californian, Modern
Ingredients Equipment Method Notes

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
  • 1 handful Greens
  • 1 large spoonful ROE Caviar
  • 1 tablespoon Aged balsamic vinegar
  • Flaky salt to taste

Equipment

  • Mandoline
  • Serving plate
  • Strainer
  • Mixing Bowls
  • Small saucepan
  • Cast iron or stainless pan

Method
 

Char the Fennel
  1. Heat 1 tablespoon olive oil in a cast iron or stainless pan over medium-high.
  2. Add shaved fennel and cook, tossing occasionally, until lightly charred (about 2 minutes).
Pickle the Fennel
  1. In a bowl, mix water, vinegar, salt, sugar, vanilla, peppercorns, thyme, and tarragon.
  2. Pour over the charred fennel and let sit for 2 hours or overnight in the fridge.
  3. Strain and discard the aromatics and peppercorns.
Marinate the Fennel
  1. Toss the strained fennel with Bona Furtuna Forté Olive Oil and let marinate at room temp for 20 minutes.
Assemble the Dish
  1. Arrange greens on a plate, nestle burrata in the center.
  2. Scatter pickled fennel and nectarine salad around the burrata.
  3. Drizzle with Forté EVOO and aged balsamic.
  4. Cut a small opening in the burrata and spoon in the ROE Caviar.
  5. Finish with flaky salt.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: best assembled and eaten immediately. The pickled fennel keeps refrigerated, sealed, for up to 1 week on its own.

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