Burrata Cheese with Smoked Salmon and Arugula Salad
By Chef John Caputo
Serving Size: 4
2 cups balsamic vinegar
12 ounces Wisconsin Burrata Cheese
9 ounces smoked salmon
1 cup arugula
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.