Description
Enjoy a delightful balance of sweet figs and savory prosciutto in this refreshing salad with creamy burrata and crunchy pistachios.
Ingredients
Scale
- 5 oz baby arugula
- 1 large fennel bulb (thinly shaved/sliced)
- 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 thoroughly under cold water to ensure it’s clean and crisp. Gently spin or pat it dry.
- Use a sharp knife to thinly shave the fennel bulb, discarding the hard core. Place the slices in a bowl of cold water for about 10 minutes, then drain and pat dry.
- Slice the Persian cucumbers into thin rounds, and chop the basil into small pieces.
- Cut the prosciutto into strips or bite-sized pieces.
- Quarter the figs, ensuring they maintain their shape.
- Chop the roasted pistachios.
- Combine the arugula, shaved fennel, cucumber slices, and chopped basil in a large salad bowl.
- Add the prosciutto and figs atop the greens.
- Whisk together the olive oil, honey, and balsamic glaze until smooth.
- Drizzle the dressing over the salad, then lightly toss with tongs to combine.
- Season with sea salt and cracked black pepper to taste.
Notes
Make-ahead tips: Prepare many elements in advance and store separately for maximum freshness. Use fresh, ripe figs for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg