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Fig, pomegranate and burrata with Sherry vinaigrette

Sherry vinegar adds brightness and depth to the winning combination of figs, pomegranate and burrata.

By Dominic Smith
  • 10 mins preparation
  • Serves 4 - 6
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  • 6 burrata (225gm each), drained
  • 12 figs, halved lengthways
  • 1 pomegranate, arils removed, juice reserved
  • Bronze fennel sprigs, to serve
Sherry vinaigrette
  • 2½ tbsp Pedro Ximénez Sherry vinegar
  • 3 tsp vincotto (see note)
  • 2 garlic cloves, finely grated. on a microplane
  • 80 ml (⅓ cup) lemon-infused extra-virgin olive oil, plus extra for drizzling
  • Reserved pomegranate juice, strained


  • 1
    To make Sherry vinaigrette, place all ingredients in a bowl, season to taste and whisk to combine.
  • 2
    Arrange burrata and figs on a serving plate. Scatter with pomegranate arils and bronze fennel sprigs; season to taste, and drizzle over vinaigrette to serve.


Vincotto, or cooked wine, is made with unfermented grape must, reduced to a thick sweet syrup and used as a condiment. It is available from specialty food stores and select supermarkets. Drink suggestion: 2020 Mark Angeli Rosé d'Un Jour Grolleau Gris, Loire Valley, France. Drink suggestion by Samantha Payne.

  • undefined: Dominic Smith