Burrata with Dandelion–Golden Raisin–Pistachio Pistou | Recipe Wisdom

Ingredients

• 1 bunch dandelion greens
• 6 to 7 tablespoons extra-virgin olive oil
• 2 tablespoons finely minced shallot
• 2 cloves garlic, thinly sliced
• ½ teaspoon fennel pollen
• ¼ teaspoon red chile flakes
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup golden raisins, soaked in just-boiled water for 20
• minutes and drained
• 1 tablespoon sweet Marsala
• 2 fresh burrata cheeses, each 3 to 4 inches in diameter,
• halved
• Flaky finishing salt, for serving
• 1 tablespoon 30-year aged balsamic vinegar, optional
• Rustic bread slices, toasted, for serving