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1-27-12: Burrata salad w/sun-dried tomato & garlic

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Do enjoy Italian food? Chef Feker brings the taste of Italy to FOX6 WakeUp with his Burrata salad with sun-dried tomato and grilled garlic.


  • 1/4 Burrata cheese ball
  • 3 ounces arugula
  • 1 bunch green garlic grilled
  • Chopped fresh parsley
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 2 ounces diced fresh tomatoes
  • 1 ounce sun-dried tomatoes, cut in small cubes
  • 1/2 ounce fresh basil leaves, chopped
  • 2 tablespoons balsamic glaze or reduced balsamic


  1. In a bowl toss arugula with half the balsamic glaze, olive oil and salt and pepper to taste.
  2. Arrange on a plate.
  3. Mix the diced sun-dried tomato the fresh tomatoes and the grilled garlic, season with salt and pepper. Create a platform with your tomato garlic mixture, place cheese atop the platform, and sprinkle cheese with a pinch of salt and pepper and drizzle with the remaining olive oil and balsamic.
  4. Garnish with chopped parsley and drizzle of Extra virgin olive oil.

Balsamic reduction

  1. In a saucepan over high heat, bring the 1-cup of balsamic vinegar to a boil, reduce heat to medium-low and simmer. Gently stirring occasionally to prevent from burning.
  2. Add I teaspoon of sugar stirring until it dissolves. Cook down by half or two-thirds until the vinegar is syrupy and coats the back of a metal spoon.
  3. As the vinegar reduces it will naturally sweeten. If you wish it to be sweeter, add more sugar during the cooking process.
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