Salad with Burrata, Figs, and Prosciutto
Try this Salad with Burrata, Figs, and Prosciutto recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- freshly ground black pepper to taste
- 5 ounces of arugula (i prefer the baby leaves which don’t n
- 2 tablespoons aged balsamic vinegar (thick and syrupy kind) + mo
- 2 tablespoons unrefined cold-pressed extra-virgin olive oil + mo
- maldon sea salt (flaky) or regular sea salt
- 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
- Carbohydrate 0.0162025 g
- Cholesterol 0 mg
- Fat 0.000815 g
- Fiber 0.006625 g
- Protein 0.0027375 g
- Saturated Fat 0.000245 g
- Serving Size 1 1 Serving (113g)
- Sodium 0.011 mg
- Sugar 0.0095775 g
- Trans Fat 3.50000000000001E-05 g
- Calories 0 calories
Place the arugula in a large bowl and drizzle with 2 Tablespoons balsamic vinegar and 2 Tablespoons olive oil. Toss to coat. Arrange the arugula on a platter.Take the figs and tuck them into the arugula, evenly spacing them throughout the platter. Do the same thing with the prosciutto.Pull apart the burrata into approximately ¼ cup pieces or as desired, and nestle the cheese around the figs and prosciutto.Drizzle the whole platter with a little more oil and vinegar and sprinkle with flaky salt and freshly ground black pepper to taste.
