Outerlands’ Seasonal Salad With Burrata, Strawberries & Fennel

Serves 4 to 6

The dehydrated strawberries 20 hulled and halved strawberries

The vinaigrette

2⁄3 cup Pedro Ximenez Sherry vinegar 6½ tablespoons olive oil 2½ tablespoons red wine vinegar

½ tablespoon savory, finely chopped 1½ teaspoons Dijon mustard 1 teaspoon fennel seed, toasted and ground ½ teaspoon kosher salt

The salad

6 small balls burrata (about 12 ounces), torn into bite-sized chunks 1 medium bulb fennel, thinly shaved on a mandoline, reserve some of the fennel fronds for garnish 18 strawberries, hulled and halved 3 green strawberries, hulled and thinly sliced on a mandoline (optional) Kosher salt to taste 6 tablespoons sunflower seeds, toasted Fleur de sel Freshly ground black pepper

For the dehydrated strawberries: Preheat oven to 200 degrees. Place the strawberries on a nonstick baking sheet and dehydrate in the oven until stiff. It will take 3½ to 4½ hours, depending on their size. Let cool.

For the vinaigrette: Combine ingredients in a glass jar with a lid. Put the lid on and shake vigorously. Set aside.

For the salad: Divide the chunks of burrata among 4 to 6 serving plates or on a large platter, family style. In a large bowl, gently toss the fennel, strawberries (red and green, if using) with some of the vinaigrette. Season with a pinch of salt. Artfully divide this mixture among the plates with the burrata.

Garnish with the reserved fennel fronds, toasted sunflower seeds, a sprinkle of fleur de sel and pepper.