Arugula, Burrata and Prosciutto Salad
How to make the best Burrata and Prosciutto Salad. Our easy Italian salad recipe features creamy mozzarella & cured ham.
Servings: 6
Calories: 493kcal
Equipment
- Salad Bowl
- French knife
- measuring cups
- measuring spoons
- mixing bowl
- whisk
Ingredients
- 1/4 cup White Wine Vinegar
- 1 1/2 tsp Dijon Mustard
- 1 Egg Yolk room temperature
- 1 tsp Garlic minced
- Kosher Salt & Black Pepper
- 1/2 cup Olive Oil
- 9 oz Arugula / Rocket
- 2 Burrata (8 oz each)
- 1/4 lb Prosciutto
- 6 Figs quartered
- 12 Baguette Crostini
Instructions
- Put the vinegar, mustard, egg yolk, garlic, 1 tsp salt and 1/2 tsp pepper in a small bowl. Slowly whisk in the olive oil, making an emulsion.
- Place the arugula in a large salad bowl, pour on enough vinaigrette to moisten then toss to combine.
- Divide the arugula onto 4 dinner plates. Place half a burrata, cut side down, in the middle of each plate and arrange with prosciutto and figs.
- Sprinkle with salt and pepper and serve with toasted baguette slices.
Nutrition
Calories: 493kcal | Carbohydrates: 24.1g | Protein: 21.2g | Fat: 39.9g | Saturated Fat: 14.4g | Cholesterol: 102mg | Sodium: 698mg | Potassium: 300mg | Fiber: 2.6g | Sugar: 10g | Calcium: 505mg | Iron: 2mg