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Fig, Prosciutto and Burrata Salad

Ingredients

  • 1 small carton fresh figs* cut in quarters
  • arugula
  • microgreens optional
  • carton of burrata 2 large balls for four people
  • 3/4 c. hazelnuts toasted
  • arugula
  • 1/4-1/3 lb. thinly sliced prosciutto
  • Dressing:
  • 2 Tbsp. pure maple syrup
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. apple cider vinegar
  • 1/3 c. olive oil
  • salt and pepper to taste

Instructions

  1. 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.
  2. 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.
  3. 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.

Recipe Notes

Dressing recipe from Food Network.