Marinade:
2 tbsp honey
1 tbsp cane sugar
3 tbsp balsamic vinegar
2 tbsp butter
3 tbsp water
1 red onion
4 figs
50 g hazelnuts
2 burrata (250 g)
4 Cicorino rosso leaves
Preheat the oven to 180°C (fan oven).
Marinade:
Bring the honey, cane sugar, balsamic vinegar, butter and water to the boil.
Cut the onions into wedges and marinate in half of the marinade. Spread on a baking tray and roast in the oven for 15 minutes.
Cut the figs into wedges and marinate in the remaining marinade. Add to the onions and roast for a further 10 minutes.
Add the hazelnuts and roast for 5 minutes.
Cut the burrata and divide between 4 plates. Pluck the Cicorino rosso and sprinkle on top.
Scatter the onions and figs over the burrata. Drizzle over the marinade.
Roughly chop the hazelnuts and sprinkle on top.