Burrata Cheese with Smoked Salmon and Arugula Salad


Servings: 4


2 cups balsamic vinegar
12 ounces Wisconsin burrata cheese
9 ounces smoked salmon
1 cup arugula

Cooking Directions:

Place the vinegar in a small saucepan over medium heat. Allow it to come to a boil slowly. Reduce the heat and simmer balsamic vinegar until it reduces by at least half and thickens to a syrup consistency. Remove from heat and cool.

To plate the salad, layer a few slices of smoked salmon on a plate (about 3 ounces per person). Top with sliced burrata (about 2 1/2 ounces per person). Garnish with a few leaves of arugula. Dress the salad with a drizzle of balsamic syrup.

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