Burrata Recipe

Prepare poaching liquid

In a medium saucepan, combine 1 cup port, 1 cup water, 2 tablespoons sugar, 1 tablespoon lemon juice, cinnamon stick and crushed peppercorns. Bring to a gentle simmer over medium heat and stir until sugar dissolves.

Poach pears

Add the prepared pear halves to the simmering liquid cut side down. Reduce heat to low so the liquid barely simmers. Poach for 8–12 minutes, turning once after 5–6 minutes, until pears are just tender but hold their shape. Remove pears with a slotted spoon to a plate. Continue simmering the poaching liquid until slightly syrupy, about 5 more minutes; remove cinnamon stick and keep warm. Reserve 3–4 tablespoons of the syrup to dress the pears and salad.

Finish pears

When slightly cooled, slice poached pears lengthwise into 1/4-inch slices or leave halved for presentation. Set aside at room temperature.

In a small dry skillet over medium heat, toast pine nuts, stirring frequently, until fragrant and lightly golden, 2–4 minutes. Transfer immediately to a plate to stop cooking.

Cook bacon

In a medium skillet over medium heat, add diced bacon and cook until fat is rendered and bacon is crisp, about 6–8 minutes.

Make vinaigrette

Remove bacon with a slotted spoon and leave about 2 tablespoons of bacon fat in the skillet (discard any excess or reserve for another use). Reduce heat to low, add minced shallot and cook briefly until softened, about 30–45 seconds. Stir in 2 tablespoons apple cider vinegar and 1 teaspoon Dijon mustard, scraping browned bits from the pan. Whisk in 3 tablespoons olive oil, then add 1 teaspoon maple syrup (if using) and 1/2 teaspoon salt. Taste and adjust seasoning. Keep vinaigrette warm over the lowest heat while you crisp the burrata.

Prepare breading station

Set up three shallow bowls: one with 1 cup flour (season with a pinch of salt and pepper), one with the 2 beaten eggs, and one with 1 cup panko breadcrumbs mixed with 2 tablespoons semolina (if using) for extra crunch.

Coat burrata

Gently pat burrata balls dry with paper towels. Dredge each burrata lightly in flour, shaking off excess, dip into beaten eggs, then press into panko mixture to coat thoroughly. For a stronger crust, chill coated burrata on a tray for 15 minutes and repeat the egg and panko step for a double coating.

Shallow-fry burrata

In a large skillet over medium heat, warm 3 tablespoons vegetable oil until shimmering but not smoking. Carefully add each coated burrata and fry 1–2 minutes per side until golden brown, turning gently with a spatula (work in batches if necessary). Transfer to a paper towel-lined plate to drain. The goal is a hot crisp exterior with warm, soft interior—burrata may release some cream when cut.

Place 2 cups arugula on each of two plates (or divide among four small plates). Drizzle a little of the reserved port syrup over the arugula (about 1/2 tablespoon per plate) and season lightly with a pinch of flake salt and cracked black pepper.

Arrange slices or halves of poached pear over the arugula. Scatter toasted pine nuts and warm crisp bacon pieces over the salad.

Place a warm crispy burrata ball in the center of each plate. Spoon warm bacon vinaigrette (about 2–3 tablespoons) around and over the burrata and pears so the vinaigrette slightly wilts the arugula.

Finish with an additional drizzle of the reduced port syrup (about 1/2 teaspoon per plate) for a glossy sweet note, and finish with extra cracked black pepper to taste. Serve immediately while burrata is warm and the vinaigrette is still warm.