for 4 people

Chicory

1 tbsp	olive oil
4	red chicory, halved lengthwise
1 tbsp	sugar
2 tbsp	balsamic vinegar
4 sprig	thyme, leaves torn off
¼ tsp	salt
a little	pepper

Relish

½ tbsp	olive oil
1 tbsp	quince jelly
50 g	kumquats *-*
1	red chilli, deseeded, finely chopped
3 sprig	thyme, leaves torn off

Serve

2	burrata (each approx. 150 g)
¼ tsp	sea salt

How it's done

Chicory

Heat the oil in a frying pan. Add the chicory, fry for approx. 3 mins. on each side. Reduce the heat, sprinkle the sugar over the cut surfaces, turn over, fry for approx. 2 mins. until the sugar caramelizes. Add the balsamic and thyme, reduce for approx. 2 mins., season.

Relish

Mix the oil and quince jelly in a small bowl until smooth. Add the kumquats, chilli and thyme, mix.

Serve

Tear the burratas, arrange on a platter. Top with the chicory and relish, sprinkle with the fleur de sel.

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