I’ve reached a turning point. After weeks (months) of chocolate and bread and gravy and kickasseroles, I’ve started craving salad again.
Yes, I know, summer in Minnesota is a lifetime away. Last week we had temperatures around 20 below zero. Last winter we still had snow in May. May. (#disMay)
But despite my bleak weatherscope, now that the holidays are over, I’m craving bright, fresh, warm-weather foods. So here’s a tasty compromise—fresh greens with a summery, acidic vinaigrette topped with the luxurious tastes of winter: salty prosciutto, sticky figs, and creamy burrata.
This salad was my first experience with burrata and, well, if you ever see the headline “Midwestern Soprano Arrested after Defeating Great Siberian Tiger with Bare Hands,” that’s me, and the tiger and I were fighting over the last piece of burrata. It’s creamy and delicious and that tiger had it coming, stealing my cheese.
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ cup olive oil
- Salt and pepper
- Cooking spray
- 4 thin slices prosciutto
- 4 cups mixed greens
- 8 fresh figs, quartered
- 4 ounces burrata
- Combine vinegar, honey, and mustard in the blender. Stream in olive oil while blending. Season with salt and pepper.
- Lightly coat a nonstick pan with cooking spray and heat over medium-high heat. Add prosciutto in one layer, and cook, turning, about 5 minutes or until golden brown and crispy. Transfer to a plate to cool; crumble and set aside.
- Toss the greens with vinaigrette and divide equally among four plates. Top with figs, prosciutto, and burrata.