Categories: Appetiser, Beets, Burrata, Fig, First Course, Prosciutto, Salad

Ingredients

• 1/4 cup store-bought fig compote or jam (See Kelly's Notes)
• 8 slices prosciutto
• 4 cups arugula
• White balsamic vinegar
• Olive oil
• 8 ounces Burrata cheese
• 2 cups quartered fresh figs

Directions

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. (I used orange marmelade)

3. Place three half slices of prosciutto on each of four serving plates.

4. In a medium bowl, toss the arugula with white balsamic vinegar and olive oil, to taste. Divide the dressed arugula among the four plates, placing it atop the prosciutto.

5. Carefully slice the burrata and divide it among the four plates. Scatter the quartered fresh figs (or sliced and quartered golden beets) among the plates then drizzle each salad with the warmed compote.

6. KELLY’S NOTES:

7. 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.

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