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PROSCIUTTO, FIG AND BURRATA SALAD

PROSCIUTTO, FIG, BURRATA AND ARUGULA SALAD

Summer has left us and Fall. has made it’s arrival.  All the adult summer toys will be stored for safekeeping in the cooler climes, and the leaves will start turning their vivid and romantic hues of the most colorful and romantic season in the year.  Although in some parts, the stifling and cloying heat is ever pervasive, seemingly hotter than at the beginning of summertime.

Some produce stands are still yielding some remarkable jewels.  The farmer’s market around the corner had some amazingly sweet and vibrant fresh figs, and what could be a more delightful way to showcase them than adorning a lovely salad?  It couldn’t be easier or more beautiful a combination for a light midweek snack.

1 container of burrata packed in water – drained and cut into similar portions

1 container of fresh figs – washed and each cut into 4 quarters

1 package of baby arugula

1 package of prosciutto – or 8-9 thin slices

1 heaped TBSP of fig jam

4 TBSP of EVOO

2 TBSP of good aged dark balsamic vinegar

1 TSP of Kosher salt and some fresh cracked pepper

In a small bowl, whisk together the balsamic vinegar, the fig jam, EVOO with some salt and pepper. Emulsify.

In a decorative platter, lay the prosciutto slices down, place the baby arugula on top, add the burrata, and intersperse the figs on the top.

Drizzle with the vinaigrette over and serve.

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