Burrata, Fig and Arugula Salad
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A Note from Feedfeed
PamelaSalzman created this awesome salad to celebrate late summer bounty! The sweet figs, savory prosciutto and creamy BelGioioso Burrata hits all the right notes.
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Serves or Makes: 4
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ingredients
- 5 ounces of arugula (I prefer the baby leaves which don’t need to be chopped)
- 2 tablespoon aged balsamic vinegar (thick and syrupy kind) + more for finishing
- 2 tablespoon 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
Method
Step 1
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.
Step 2
Take the figs and tuck them into the arugula, evenly spacing them throughout the platter. Do the same thing with the prosciutto.
Step 3
Pull apart the burrata into approximately ¼ cup pieces or as desired, and nestle the cheese around the figs and prosciutto.
Step 4
Drizzle the whole platter with a little more oil and vinegar and sprinkle with flaky salt and freshly ground black pepper to taste.