Creamy, sweet and savory with a touch of tartness, this summertime fig burrata salad does not disappoint. Perfect for an aperitif or a light lunch.
- 1-½ pounds, 2-½ ounces, weight Figs (Adriatic Or Mission)
- ½ pounds, ⅞ ounces, weight Burrata cheese
- 1 tbsp Aged balsamic vinegar (min 15 years)
- ¾ ounces, weight Parmesan cheese
- ¼ ounce, weight Fresh basil, top only
- Freshly ground black pepper
- 1 teaspoon Dijon Mustard
- 1 tbsp Fig Mustard
- 2 teaspoons apple cider vinegar
- 4 tablespoons Extra virgin olive oil
- ⅛ teaspoons Flower of Salt
1. Gather all the ingredients.
2. Wash the figs and pat them dry. Remove the hard tip of the figs and any blemishes.
3. Cut the figs into quarters and arrange them on a large serving platter.
4. Drain the liquid from the burrata and tear it into bite-size pieces. Arrange the burrata pieces evenly on the serving platter above the figs.
5. Add freshly ground black pepper.
6. Combine all ingredients in a small jar.
7. Close the jar with the lid very tightly and shake until all the ingredients are evenly combined and turned into a nice thick cream. dressing. It should be a little runny but not very runny.
8. Using a spoon spread the salad dressing over the salad as evenly as possible.
9. Grate the Parmesan on top (Note 3).
10. Pour the aged balsamic vinegar over the salad.
11.Add the basil tips on top.
1. You can also use buffalo mozzarella instead of burrata. Note that the burrata is much creamier and goes well with the creaminess of the figs.
2. Fig mustard is very mild with only a hint of mustard taste, but it gives a nice extra aroma and flavor to the salad dressing.
3. I forgot to add parmesan cheese before taking the photos. But above all, do not omit it. It provides the necessary salty taste which is amazing with figs. Without it, I find the salad to be too sweet because of the figs.