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August 04, 2018

Arugula with Roasted Figs and Burrata

August 04, 2018/ Lucy Waverman

Ingredients

Black Mission Fig Salad:

8 large ripe Black Mission figs, quartered
¼ cup red wine
2 tablespoons balsamic vinegar
Freshly ground pepper to taste

Salad:

8 cups arugula
1 block burrata cheese
2 tablespoons chopped chives

Dressing:

¼ cup walnut or olive oilSalt and freshly ground pepper

Method

Preheat oven to 400 F.

Place figs in a small baking dish, cut side up, and sprinkle with red wine, balsamic vinegar and pepper. Bake for 10 minutes, or until figs are soft and juicy. Remove figs from dish, reserving juices, and let cool.

Drain juices into a bowl and whisk in oil. Season with salt and pepper to taste. Cool.

Place salad greens in a large bowl. Toss with dressing. Divide among 4 plates and garnish with burrata torn into bite-size pieces, the figs and chives.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Arugula with Roasted Figs and Burrata

Ingredients

Method