Fig, Prosciutto and Burrata Cheese Salad
Yield: 4 servings
Prep Time: 10 min
Cook Time: 2 min
1/4 cup store-bought fig compote or jam (See Kelly's Notes)
8 slices prosciutto
4 cups arugula
8 ounces Burrata cheese
2 cups quartered fresh figs
Combine the fig compote with 1 tablespoon water in a small saucepan over medium-low heat. Cook, whisking occasionally, until warm and thinned slightly.
Place two slices of prosciutto on each of four serving plates.
In a medium bowl, toss the arugula with balsamic vinegar and olive oil, to taste. Divide the dressed arugula among the four plates, placing it atop the prosciutto.
Carefully slice the burrata and divide it among the four plates. Scatter the quartered fresh figs among the plates then drizzle each salad with the warmed compote.
Fig compote or jam can be found in most grocery stores either near the jams or near the cheese counter. My favorite brand is Dalmatia Fig Spread.