Burrata salad with roasted grapes
Burrata salad as a starter, anyone? Pair it with roasted grapes and raisin bread, and even your in-laws will stick around. In Miljuschka Masterclass Christmas Edition, Miljuschka explains how to make this salad.
Ingredients · Servings 4 people
- 500 g seedless red and white grapes
- 4 the balsamic cream
- 4 tablespoons olive oil
- 3 sprigs of thyme
- 300 g blueberries
- 100 ml orange juice
- 2 tsp fennel seeds
- 4 tablespoons fine granulated sugar
- 1 fennel bulb
- 1 handful of mixed salad
- 3 bowls of burrata
- 8 slices of brown raisin bread
Method · 40 min
- Preheat the oven to 200 °C (electric) 180 °C (fan).
- Place the grapes on a baking sheet. Mix 1 tablespoon of balsamic cremosa with 1 tablespoon of olive oil. Strip the thyme leaves and stir them in.
- Pour the balsamic dressing over the grapes and place them in the oven for about 20 minutes, until the grapes have softened and some have burst open.
- Add the blueberries, sugar, orange juice, and fennel seeds to a saucepan. Bring gently to a boil. Simmer over medium heat for 25 minutes until reduced to a jam. Let cool.
- Slice the fennel into very thin slices. Add it to a large bowl along with the mixed salad.
- Mix 3 tablespoons of olive oil and 1 tablespoon of balsamic cremosa together. Add to the bowl and mix well. Sprinkle with some salt.
- Cut the raisin bread into 8 slices and toast the slices until golden brown on all sides in a frying pan or toaster.
- Arrange the salad on a nice platter. Place the roasted grapes on top. Distribute the burrata balls. Serve with the raisin toast and blueberry jam.
Everything you need to know
A light and fruity white wine, such as a Sauvignon Blanc or a Pinot Grigio, pairs well with this dish. The wine's fresh acidity and fruity notes complement the creaminess of the burrata and the sweet, grilled grapes.
A light Belgian witbier or a saison beer with some spiciness can be a good choice. These beers have refreshing qualities and can complement the flavors of the burrata and grapes.
A non-alcoholic sparkling cider or fizzing grape juice can accentuate the flavors of the grapes in the dish.
