Lunch: Fig, Prosciutto and Burrata Cheese Salad

Make the most of fresh figs by pairing them with sliced prosciutto and creamy Burrata cheese for an anything-but-ordinary salad.

Ingredients

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

Instructions

Combine the fig compote with 1 tablespoon water in a small saucepan over medium-low heat. Cook, whisking occasionally, until warm and thinned slightly.
Place two slices of prosciutto on each of four serving plates.
In a medium bowl, toss the arugula with balsamic vinegar and olive oil, to taste. Divide the dressed arugula among the four plates, placing it atop the prosciutto.
Carefully slice the burrata and divide it among the four plates. Scatter the quartered fresh figs among the plates then drizzle each salad with the warmed compote.
Kelly's Notes: 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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