Go Back
arugula, brûlée fig, prosciutto and burrata salad recipe

Arugula Salad with Brûlée Figs, Prosciutto & Burrata

This arugula salad with brûlée figs, prosciutto and burrata cheese recipe has layers of flavors and textures and makes for a heartier salad option.
Prep Time 30 minutes
Total Time 30 minutes
Serving Size 4 servings

Equipment

  • 1 Kitchen Torch

Ingredients

  • 4 cups arugula
  • 6 ea figs
  • 1/4 cup granulated sugar
  • 4 oz burrata
  • 3 oz prosciutto
  • 1/4 cup candied pecans

Dressing

  • 1/4 cup extra virgin olive oil
  • 3 tablespoon red wine vinegar
  • 2 tablespoon balsamic vinegar
  • 1 tsp dijon mustard
  • Ø taste S&P

Instructions

  • Mix all dressing ingredients in a bowl and whisk vigorously until emulsified together; set aside
  • Wash arugula thoroughly in salad spinner; set 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

Notes

Always use caution when handling a kitchen torch with an open flame.