Murgella Burrata Recipe
red anjou pear, candied walnuts, frisee, aged balsamic, sourdough toast
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Ingredients
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Salad
Candied Walnuts (if making fresh)
Sourdough Toast
Method
Candied Walnuts (if making fresh)
Toast and candy walnuts
Place a small skillet over medium heat. Add the walnuts and toast, stirring, for 2–3 minutes until aromatic. Add the butter and sugar, stirring constantly until the sugar melts and coats the walnuts, about 1–2 minutes. Spread the walnuts onto a sheet of parchment to cool; sprinkle with a pinch of sea salt. When cool, break into bite-size pieces if needed.
Sourdough Toast
Toast bread
Preheat a skillet or grill pan over medium-high heat (or preheat a broiler). Lightly butter or brush both sides of the sourdough slices with the butter or olive oil. Toast the bread 1–2 minutes per side in the skillet until golden and crisp (or under the broiler for 30–60 seconds per side), watching carefully to prevent burning. Keep warm.
Salad Assembly
Prepare the pear
Core and thinly slice the Red Anjou pear into 1/8–1/4-inch slices. To prevent browning and keep texture, slice just before assembling.
Dress the frisée
In a small bowl, whisk together the aged balsamic vinegar and extra-virgin olive oil. Season with 1/2 teaspoon of the sea salt and 1/2 teaspoon of freshly ground black pepper. Toss the frisée lightly with about half of the dressing to coat evenly (reserve remaining dressing for finishing).
Plate the greens and pear
Divide the dressed frisée between two plates (or four small starter plates if serving 4). Fan the pear slices over the frisée in an attractive pattern.
Add the burrata
Gently pat the burrata dry with a paper towel to remove excess moisture. Place one burrata on each plate on top of the pear and frisée. If using larger burrata, you may divide into two portions per plate.
Finish with walnuts and seasoning
Scatter the candied walnuts over and around the burrata. Drizzle the reserved dressing and an additional small spoonful of aged balsamic directly over the burrata and pears for concentrated flavor. Finish each plate with the remaining 1/2 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper to taste. If desired, drizzle up to 1 teaspoon honey over the burrata for added sweetness.
Serve with toast
Arrange the warm sourdough toast slices alongside the burrata so guests can spread cheese and pear on toast. Serve immediately.