Fig, Prosciutto and Burrata Salad

You will need:

  • 1/4 cup store-bought fig compote or jam
  • 8 slices prosciutto
  • 4 cups arugula
  • Balsamic vinegar
  • Olive oil
  • 8 ounces Burrata cheese
  • 2 cups quartered fresh figs


  1. Combine the fig compote with 1 tablespoon water in a small saucepan over medium-low heat. Cook, whisking occasionally, until warm and thinned slightly.
  2. Place two slices of prosciutto on each of four serving plates.
  3. 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.
  4. 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.