Grilled Fig Salad with Fresh Mozzarella and Balsamic Glaze
Wrap each fig with ½ slice prosciutto; secure with a toothpick. Push a rosemary stalk through each one. Place on a 200° grill for 5–15 minutes, until they are warmed through.
This salad is perfect for those outdoor dinners at the end of the summer. It’s easy to assemble in advance and full of punchy flavors and diverse textures, while still being refreshing and light. The recipe can easily be doubled for a larger crowd.
Ingredients
Raspberry Balsamic Vinaigrette
- ½ cup raspberries
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon extra-virgin olive oil
- Pinch of salt and ground black pepper
Salad
- 4 cups arugula
- 3 ounces prosciutto, about 6 slices
- ¾ cup raspberries
- ½ cup loosely packed basil, torn into pieces
- ¼ cup roughly chopped pecans
- 1 8-ounce ball of burrata cheese
- Salt and ground black pepper to taste
Instructions
Serves 2–4
A few hours before you are ready to serve the salad, blend the vinaigrette ingredients together with an immersion blender or food processor until smooth. Store in the refrigerator until ready to serve.
Spread the arugula on a large platter. Spoon half of the dressing over the arugula. Tear the prosciutto into bite-size pieces and scatter evenly over the arugula. Sprinkle on the raspberries, basil and pecans.
Gently slice the burrata and tuck pieces evenly among the arugula and toppings. Add a generous pinch of salt and freshly ground pepper over the entire salad. Drizzle more vinaigrette over each serving.
Edible Michiana original recipe
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