To make the Burrata: Freeze burrata balls until firm for handling.
In a large mixing bowl, combine flour, salt, and pepper. In another large bowl, combine cereal and breadcrumbs. Place egg wash in a third bowl. Using standard breading procedure, coat burrata balls in flour mixture, egg wash, and cereal mixture. Repeat egg wash and cereal mixture twice. Place coated burrata balls on a small sheet pan, lightly cover, and refreeze.
To make the Berries: Combine strawberries, blueberries, raspberries, balsamic glaze, and pepper and set aside to macerate. [Amount of glaze can be adjusted based on preference.]
To garnish and serve: Deep fry 1 burrata ball until browned. Drain and arrange in a serving bowl. Arrange 1 cup of berries around cheese and drizzle with balsamic glaze and oil. Add a few peppercorns, microgreens, and a drizzle of honey. Serve with toasted brioche.
Chef Note: Burrata balls can be prepped from the refrigerator vs. freezing if they maintain firmness when coated.
Recipe courtesy of Chef Matt Burton for the California Milk Advisory Board