An elegantly simple first course salad of sliced burrata, a fresh cheese made from mozzarella and cream, and smoked salmon, garnished with arugula leaves and drizzled with a balsamic vinegar reduction. Recipe by Chef John Caputo.

Burrata Cheese with Smoked Salmon and Arugula Salad

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

1. 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.
2. 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.

Makes 4 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.