Salad With Burrata, Figs and Prosciutto

SALAD WITH BURRATA, FIGS, AND PROSCIUTTO

SERVES 4

: : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : :

INGREDIENTS:

5 ounces of arugula (I prefer the baby leaves which don’t need to be chopped)

2 Tablespoons aged balsamic vinegar (thick and syrupy kind) + more for finishing

2 Tablespoons unrefined, cold-pressed extra-virgin olive oil + more for finishing

Maldon sea salt (flaky) or regular sea salt

Freshly ground black pepper to taste

6 large fresh ripe figs, quartered through the stem end but not all the way through

3 ounces of thinly sliced prosciutto, preferably pasture-raised

8 ounces Belgioioso burrata, preferably at room temperature or Belgioioso fresh mozzarella

: : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : 

DIRECTIONS:

1. Place the arugula in a large bowl and drizzle with ¼ cup balsamic vinegar and ¼ cup olive oil.  Toss to coat.  Arrange arugula on a platter. 

2. Take the figs and tuck them into the arugula, evenly spacing them throughout the platter.  Do the same thing with the prosciutto.

3. Pull apart the burrata into approximately ¼ cup pieces or as desired, and nestle the cheese around the figs and prosciutto.

4. Drizzle the whole platter with a little more oil and vinegar and sprinkle with flaky salt and freshly ground black pepper to taste.

Notes: another way you can take this salad is to roast the figs until they are warm and softened.

Get Pamela’s book here

Head over to PamelaSalzman.com for more delicious recipes and don’t forget to sign up for her Kitchen Matters Online Cooking School!

xo

SS