Thanksgiving at Cut by Wolfgang Puck

Italian Burrata and Fresh Fig Salad

11 Nov 2015

A sublime starter for a Thanksgiving feast

INGREDIENTS

12 figs

4 fresh burrata

60g toasted walnuts, chopped

A handful of micro basil and rocket leaves

A drizzle of orange blossom honey

Fresh black pepper

Smoked fleur de sel

Olive oil

METHOD

1 Preheat the oven to 200C.

2 Cut 8 figs in half and season with salt, pepper and honey and roast in oven until slightly caramelised. Allow to cool to room temperature and then chop by hand until slightly chunky. 

3 Season the burrata with black pepper, olive oil and smoked fleur de sel. Arrange in the centre of a serving plate. 

4 Slice the remainder of the figs and arrange on one side of the burrata. 

5 Scatter the micro basil and rocket over the plate. 

6 Arrange the toasted walnuts on the plate to compliment the sliced figs. 

7 Drizzle the orange blossom honey on the figs and serve.