Saturday, November 25th, 2017

Cheese and smoked salmon


Our friends at the Wisconsin Milk Marketing Board have sent along some recipes during this Lenten season:

Wisconsin Burrata Cheese With Smoked Salmon And Arugula Salad

By Chef John Caputo

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 cheese (about 2 1/2 ounces per person). Garnish with a few leaves of arugula. Dress the salad with a drizzle of balsamic syrup.

Be Sociable, Share!

Print this entry

Comments are closed.