Description
A delightful mix of sweet figs, crispy prosciutto, creamy burrata, and vibrant greens.
Ingredients
Scale
- 5 oz baby arugula
- 1 large fennel bulb (thinly shaved)
- 2–3 small Persian cucumbers (sliced)
- 1 small bunch fresh basil (chopped)
- 4 slices prosciutto
- 8 oz burrata cheese
- 10 small figs (quartered)
- 1/4 cup pistachios (salted & roasted; chopped)
- 1/4 cup extra-virgin olive oil
- 2 tbsp honey
- 2 tbsp balsamic glaze
- Sea salt & ground black pepper (to taste)
Instructions
- Rinse the baby arugula under cold water and pat dry.
- Thinly shave the fennel bulb using a knife.
- Slice the Persian cucumbers into thin rounds.
- Cut the prosciutto into strips and quarter the figs.
- Chop the pistachios to a size that complements other textures.
- Combine the arugula, fennel, cucumbers, and basil in a mixing bowl.
- Lay the prosciutto strips and figs on top.
- Whisk together olive oil, honey, and balsamic glaze in a small bowl.
- Drizzle the dressing over the salad and toss gently.
- Season with salt and pepper before serving.
Notes
Prepare salad components a few hours in advance, storing the dressing separately.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg