Oh yeah, some spicy arugula too!
Who doesn’t love fruit of any kind on a salad! Whether it’s summer fruits like berries and peaches or fall fruits like apples, pears, dates, cranberries and of course figs, all these fruits add a little sweetness to your salad and ups the wow factor for your guests. I like salads that make me anxious to make them or come up with additions that may make them even better and I like to think of people eating them and loving them (ok that is a little weird.)
This salad happened to come about when friends came to Round Top for the Fall Antique Show. We spent the day shopping, lunch at Round Top Brewing, blackberry lime scones and champagne at my house to celebrate all the help they have been to me with building our new house. Believe me, I had a ton of questions. (Also, Brooke’s mom and sister received tons of questions from me -thanks for your help too.) So, after a long day shopping they returned to The Woodlands and the next day they shopped the day in Houston and had lunch at a restaurant where they had this salad. They recreated the salad for their dinner the next night. I’m recreating it from their version.
The maple vinaigrette is really good with the figs and would also be good on any of the fall fruits I mentioned above. I made this salad when son, Paul, and his family came over for dinner one night. All I can say it is delicious and you need to try this and then put it on one of your dinner party menus.
I prefer to plate salads and give them their own attention. I have nothing against throwing salad on a plate for a buffet but there’s something about having a plated salad that just slows down an evening of good food, friends and dinner chat.
Hope you will give this a try.
You can make the dressing ahead and have ready to go. I love my Little Gypsy Farms olive oil.
I had some dry roasted hazelnuts and some salted ones. I mixed together and toasted a few minutes in a dry skillet then coarsely chop.
I lucked out and found some fresh figs but also wanted to try the dried figs in the salad in case I wanted to make it couldn’t find the fresh figs.
I cut the fresh figs into fourths and the dried figs in half.
I had most of my ingredients ready to go. All I had to do was rinse my arugula and microgreens.
I cut the burrata first and put a half of each ball on the plate and top with some of the arugula and microgreens. I cut the prosciutto into strips and arrange around the plate. Add in some of the figs and the toasted hazelnuts and top with dressing. Next time I may put the greens on the plate first and top with the cheese. If you can’t find burrata or don’t like it feel free to substitute goat cheese or some other soft cheese.
Fig, Prosciutto and Burrata Salad
- 1 small carton fresh figs* cut in quarters
- microgreens optional
- carton of burrata 2 large balls for four people
- 3/4 c. hazelnuts toasted
- 1/4-1/3 lb. thinly sliced prosciutto
- 2 Tbsp. pure maple syrup
- 1 Tbsp. Dijon mustard
- 2 Tbsp. apple cider vinegar
- 1/3 c. olive oil
- salt and pepper to taste
- Toast your hazelnuts for 5-6 minutes in a dry skillet being careful not to burn. Cut the fresh figs into 1/4's and if using dried (I used both so I could compare the difference) just cut them in half.
- To plate, take one of the burrata balls and cut in half and put a half on each salad plate. surround with the arugula and I added some microgreens. Add the hazelnuts to each plate and also some fig. Tear the prosciutto into strips and add to each salad. Drizzle dressing over top of each salad.
- For Dressing: whisk together the maple syrup, mustard and vinegar in a sall bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.
Dressing recipe from Food Network.