Arugula Salad with Brûlée Figs, Prosciutto & Burrata Recipe

Did you know figs are actually inverted flowers and not fruit? Either way, they have a delightful sweet flavor, which is elevated here with the brûlée method. This arugula salad with brûlée figs, prosciutto and burrata cheese recipe is amazing! The layers of flavors and textures in this dish makes for a heartier salad option.

Although this salad can be enjoyed any time of year, it’s perfect for this season. Figs have two harvest seasons, the main one being in mid Autumn, while the other is in early summer. I associate figs with the Fall season and here we are.

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The Amazing Flavors & Textures of the Arugula Salad with Brûlée Figs, Prosciutto & Burrata

Figs are one of the oldest fruits in the world and are regarded as one of the earliest plants ever to be grown by modern humans. On their own, figs have an interesting texture, but by applying the brûlée method to these ancient fruits it gives them an added crispness.

Figs pair well with cheese and creamy burrata is a perfect accompaniment. Burrata is a form of mozzarella cheese with cream, which gives it an added softness. It’s so very satisfying to cut into a ball of burrata and have the cream ooze out with a fabulous consistency.

Prosciutto is a dry cured Italian ham, which is best served sliced thinly. It’s a salty meat which pairs nicely with the creamy burrata and offsets the sweetness of the figs. The figs have a bit of crispness from the brûlée process, but added candied pecans give this salad another layer of crunch.

How to Make the Arugula Salad with Brûlée Figs, Prosciutto & Burrata

The layers of flavors and textures in this salad create a complex dish. This can be served as a main dish or a side salad, depending on portion size. I created the recipe below as a side dish or starter, serving four portions. If you serve it as a main dish, it should yield 2 servings.

Cooking Pro Tip: The fresher the ingredients are, the better the end result of any dish.   

Dressing Ingredients

• 1/4 Cup Extra Virgin Olive Oil
• 3 Tablespoons Red Wine Vinegar
• 2 Tablespoon Balsamic Vinegar
• 1 Teaspoon Dijon Mustard
• S&P to Taste

Salad Ingredients

• 4 Cups of Arugula
• 6 Figs
• 1/4 Cup Granulated Sugar
• 4 oz Burrata
• 3 oz Prosciutto (about 4-5 slices)
• 1/4 Cup Candied Pecans

Tools

• Salad Spinner
• Kitchen Torch
• Shallow Serving Bowl

Cooking Pro Tip: Always read a recipe all the way through before starting. Then re-read the recipe and assemble all your ingredients so you are fully prepared, knowing all the things you need (ingredients and tools included).

Instructions

• Read entire recipe and assemble all your ingredients and tools
• Mix all dressing ingredients in a bowl and whisk vigorously until emulsified together
• Save dressing until the end
• Wash arugula thoroughly in salad spinner
• Set arugula aside

• Slice figs in half vertically

• Place sugar in a shallow dish
• Sugar figs by either sprinkling sugar on the inside surface or dip entire fig open side down onto sugar

• Using kitchen torch, place flame all over sugar until it fully caramelizes and forms a crispy layer on fig halves

• Place arugula on serving dish covering the entire bottom surface
• Place brûlée figs on top of arugula spreading evenly on serving platter

• Rip prosciutto slices into bite size pieces and arrange on arugula around figs

• Open burrata ball with hands, ripping and placing cheese pieces around prosciutto and figs

• Sprinkle pecans around and on top of salad
• Drizzle salad dressing on top, covering entire salad

• Bon Appetit!

Warning: When using a kitchen torch, please proceed with caution and handle with care, following the manufacturer’s instructions.

Tips & Techniques

The star of the show here are the figs since it’s a unique fruit and the brûlée technique elevates it to another level. Keep in mind this will not have a hard outer layer like a creme brûlée dessert. It will caramelize and harden slightly but it won’t be hard and crack like the top of a creme brûlée custard. The figs will have an extra crunch and a bit more sweetness.

Classically preparing this salad would call for a balsamic glaze. The thing is, I am not a huge balsamic vinegar fan. I know! I can hear the gasps from here (wink). In that event, I created a dressing which uses some balsamic vinegar since I will admit it needs a bit of the sweet tang. BUT I offset it with red wine vinegar which tends to be my preference and goto for salad dressings. If you are a balsamic fan, by all means substitute the dressing with a balsamic glaze. Either way, it’s delicious with all the fabulous flavors.

I’ve said it before and I will say it again, I am a big proponent of a salad spinner. It cleans lettuces thoroughly and the leaves are left dry and fluffy every time. Even when the packaging says pre-washed, I don’t trust it and wash it anyway. I use my salad spinner almost every day and highly recommend it if you don’t have one and eat salads frequently.

This type of salad is best served in a shallow serving dish rather than a salad bowl. This is not the type of salad you toss in a bowl, but rather layered with the dressing drizzled on top. Also, I drizzle a small portion of the dressing on the arugula before I layer everything else on top. I finish the rest of the dressing on top when all the ingredients are added. This is a personal preference and not necessary.

Closing Thoughts

This is not only a delicious salad but it’s also pretty. It’s a great dish to use for entertaining with fancy flavors and pretty colors. You can serve these individually at everyone’s place settings or you can double or triple the recipe if you’re feeding a crowd. It will look beautiful in a large platter for everyone to help themselves, served buffet style.

Like I said above this yields about 2 servings for a light main dish meal or 4 yields for a side dish serving. Increase the recipe according to the number on your guest list. Let me know in the comments if you decide to make it. I hope you and yours enjoy it as much as my crew did over here. Bon appetite!

Shop for the Arugula Salad with Brûlée Figs, Prosciutto & Burrata Recipe

• Arugula
• Figs
• Burrata
• Prosciutto
• Candied Pecans
• Extra Virgin Olive Oil
• Red Wine Vinegar
• Balsamic Vinegar
• Salad Spinner
• Kitchen Torch
• Serving Platter

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To eat figs off the tree in the very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean.”

Elizabeth David

sharing @ between naps on the porch