The name of this salad is quite a mouthful , but not as much a mouthful as your first sharpness of this fresh and crisp , sweet and creamy , savory and buttery all - in - one mixture .
In most recipes there ’s usually a virtuoso , a standout ingredient that reallymakesit . But in this one , I ca n’t really choose among them because all the ingredients bring their own character reference to the salad . I suppose the figs should get all the attending , since this is such a seasonal sweetheart and you only have a few more weeks give before you wo n’t see this salad again till next summer .
But let me sway your middle for a present moment to the melt - in - your - mouth good that is burrata . Have you met my Quaker burrata ? Meaning “ butter ” in Italian , it tastes just how it sounds … creamy and larder , but still light and fresh on the tongue . Burrata is basically mozzarella fill with emollient .
I ’ll let you take that in for a second .
It ’s believe that burrata first arrive about when Italian cheese factory were looking for a room to apply all their mozzarellaritagli(or what ’s known as “ tabloid , ” the remnant food waste of curd from mozzarella - making ) . The cheese is made by form a tenuous skin of mozzarella into a pouch and fill it with ritagli andpanna , or cream . On the exterior , burrata looks just like a testicle of mozzarella . But slice into the soft round of high mallow and ritagali - inspissate cream comes spill out .
Here in the States , you may find burrata soaking in a little tub just like refreshed mozzarella . you may even expend it like you would mozzarella — say , for an close - of - summertime caprese salad — ormaybeyou’ll want to go for a round two once you trythissalad !
I supply a few spoonfuls of fig muddle as I love the special sweetness and richness it grant . ( MyBalsamic Fig Jam With Black Peppercornis superb with it ! ) But you’re able to just purchase crush at the store , or omit it whole .
Any salad greens will put to work for this recipe ; I used a mix of mizuna , spinach chard , and amaranth ( the ruby - purple veins in amaranth leaves look beautiful with the fig ) .
Fig, Prosciutto and Burrata Salad With Creamy Balsamic Vinaigrette
constitute 2 servings
Ingredients
For the Salad4 slices prosciutto2 cups meld salad greens6 fresh Libyan Islamic Group , quartered4 ounces burrata1/4 cup Libyan Islamic Group jam ( optional , try myBalsamic Fig Jam With Black Peppercornif you have some on hand )
For the Vinaigrette1/4 cup redundant - virgin olive oil2 tablespoons balsamic vinegar2 tablespoon plain yogurtJuice from 1/2 lemonSalt and crack black pepper to taste
Making Your Fig, Prosciutto and Burrata Salad With Creamy Balsamic Vinaigrette
On a big home plate , artfully coiffe from bottom to top : prosciutto , salad viridity , figs , and burrata .
If using , spoon a modest heaping of jam onto each dollop of burrata .
Whisk together all the ingredients for the vinaigrette , then dribble over your salad .
Gorgeous , is n’t it ? And can I tell you something here ? Even though this recipe says “ 2 servings ” … as in , it serves 2 civilized people … I eat the whole . damn . matter . By myself ! Civilized I am not .
Instructions
Notes
try myBalsamic Fig Jam With Black Peppercornif you have some on hand
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