Easy Prosciutto & Fig Salad with Burrata Cheese

Name: Easy Prosciutto & Fig Salad with Burrata Cheese
Total time: 20 min
Ingredients: 5 oz Arugula; 1 Fennel; 2–3 Cucumber; 1 bunch Basil; 4 slices Prosciutto; 8 oz Burrata cheese; 10 Fig; ¼ cups Pistachio; ¼ cups Extra virgin olive oil; 2 tbsp Honey; 2 tbsp Balsamic glaze; Salt; Black pepper, ground

By Tatyana's Everyday Food · 20 min

Ingredients

Arugula5 oz
Fennel1
Cucumber2–3
Basil1 bunch
Prosciutto4 slices
Burrata cheese8 oz
Fig10
Pistachio¼ cups
Extra virgin olive oil¼ cups
Honey2 tbsp
Balsamic glaze2 tbsp
Salt
Black pepper · ground

Instructions

Cut the cucumbers into slices, quarter the figs, chop the basil and chop the pistachios.
Trim the bottom and any brown bits from the fennel bulb, saving the green fronds for garnish. Shave the bulb very thinly, using a mandoline.
In a large bowl or on a platter, toss the baby arugula with the shaved fennel until well combined.
Top with the cucumber slices and chopped basil. Tear the prosciutto into bite-sized pieces and add it.
Gently pull the burrata apart and spread it evenly over the salad, then add the fig quarters.
Garnish with the chopped pistachios and fennel fronds.
Just before serving, season generously with sea salt and black pepper.
Drizzle with the olive oil, then the honey and balsamic glaze.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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