Fig, Pomegranate, and Burrata with Sherry Vinaigrette
This beauty can be prepared in just under 10 minutes. Seriously.
Ingredients
- 6 burrata (225gm each), drained
- 12 figs, halved lengthways
- 1 pomegranate, arils removed, juice reserved
- Bronze fennel sprigs, to serve
- Sherry vinaigrette
- 2½ tbsp Pedro Ximénez Sherry vinegar
- 3 tsp vincotto (see note)
- 2 garlic cloves, finely grated. on a microplane
- 80 ml (⅓ cup) lemon-infused extra-virgin olive oil, plus extra for drizzling
- Reserved pomegranate juice, strained
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