Lunchbreak: Baume and Brix burrata salad

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Baume & Brix
351 W. Hubbard

Burrata Salad

Burrata cheese (4, 4 ounce balls, cut in half)
bacon-date compote (about 1 recipe)
tatsoi (mizuna or spinach can be substituted) about 10 cups
lemon-mustard vinaigrette (about 1 recipe)
pumpkin seeds (1/2 cup, toasted at 325F for about 7 minutes)

Bacon-Date Compote

bacon, small dice – 1/2 cup
maple syrup – 1/2 cup
sherry vinegar – 2/3 cup
sambal chili paste- 1 Tablespoon
cinnamon sticks- 3
bay leaves- 5
water- 1 cup
salt- 1 teaspoon
chopped, dried dates – 1 cup

In a pot over medium heat, cook the diced bacon until it turns dark reddish-brown, about 10 minutes. Pour the bacon out of the pot through a strainer to remove the majority of the bacon fat.  Put the bacon back in the pot along with all the other ingredients and cook over medium-low heat until the mixture is simmering. Turn off the heat and cover the top of the pot tightly with plastic wrap. Allow to sit for 30 minutes. Refrigerate until use.

Lemon-Mustard Vinaigrette

lemon juice – 1/4 cup
dijon mustard – 1 Tablespoon
salt – 1/2 teaspoon
white pepper- 1 pinch
extra virgin olive oil- 1/2 cup

In a mixing bowl, combine all ingredients except for olive oil. Whisk to combine. While whisking quickly, slowly drizzle in the olive oil until it’s all gone.  Reserve in the refrigerator until use.

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