Description
A delightful salad featuring sweet caramelized figs, creamy burrata, salty prosciutto, and crunchy toasted pecans, drizzled with a balsamic reduction.
Ingredients
Scale
- 8 fresh figs, halved
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 tablespoons butter
- 8 oz burrata cheese
- 4 oz prosciutto, thinly sliced
- 1/2 cup pecans, toasted
- 4 cups mixed greens (arugula, spinach, or spring mix)
- For the balsamic glaze:
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together honey and 1 tablespoon balsamic vinegar.
- Arrange fig halves on a baking sheet, cut side up. Drizzle with honey mixture and dot with butter.
- Roast figs for 10-12 minutes until caramelized and slightly soft. Let cool slightly.
- Meanwhile, make the balsamic glaze: In a small saucepan, combine 1/2 cup balsamic vinegar and brown sugar. Bring to a boil, then reduce heat and simmer for 5-7 minutes until thickened. Set aside to cool.
- Toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently. Set aside.
- On a large serving platter, arrange the mixed greens.
- Tear or slice the burrata and place over the greens.
- Drape prosciutto slices around the salad.
- Scatter the caramelized figs and toasted pecans on top.
- Drizzle with balsamic glaze and serve immediately.
Notes
For a vegetarian version, omit the prosciutto. The balsamic glaze can be made ahead and stored in the refrigerator.
Nutrition
- Calories: 420
- Sugar: 24g
- Fat: 28g
- Carbohydrates: 32g
- Protein: 16g