Fig season is about to draw to a close and as we near that alongside the earlier darkening skies this fall we are trying to get our fig fix in as often as possible. This fig burrata arugula salad is so delicious and refreshing and makes for a perfect lunch or post work appetizer while you prepare and wait on dinner. Whenever it is and it strikes your fancy, I hope you thoroughly enjoy this as much as I do.
Fig Burrata Arugula Salad
Ingredients
- 1 burrata ball
- 1/2 pint of figs
- 1 cup arugula
- 1 Tbsp candied pecans
- 1 Tbsp extra virgin olive oil, I like to use Piro
- 1/2 Tbsp Balsamic vinegar
- freshly cracked sea salt
- freshly cracked black pepper
Prepare
- First, cut the stems of of the figs and halve them. Flatten each fig using the bottom of a flat drinking glass. Arrange them in a circle on a small salad plate.
- Toss the arugula, extra virgin olive oil, and balsamic vinegar in a bowl to coat.
- Plate the arugula in the center of the plated figs.
- Place the burrata on top of the arugula and sprinkle with freshly cracked sea salt, black pepper, and candied pecans.
