Fig & Burrata Salad

Fresh figs, creamy burrata, and wild arugula come together in a vibrant seasonal salad, drizzled with Wild Rosemary EVOO and finished with a rich Harvest Fig Balsamic Vinegar. Garnished with toasted walnuts and a pinch of sea salt for a perfect balance of sweet, savory, and herbaceous notes.

Ingredients:

20 oz Arugula

1/2 cup Toasted Walnuts

1 pint Fresh Figs, sliced in half

1 ball of Burrata

1/4 cup Harvest Fig Balsamic Vinegar

1 tbsp Pecan Honey Mustard

1/2 cup Wild Rosemary EVOO

2 tsp Rosemary Sea Salt

2 tsp Feta & Herb Dipper

Instructions

1. Add the arugula & walnuts to a large bowl .

2. In a measuring cup mix the balsamic, dipper, salt, & mustard until combined.

3. Slowly drizzle in the olive oil while whisking until emulsified.

4. Drizzle the dressing on the arugula and mix well.

5. Plate with the fresh figs and burrata, and an extra drizzle of balsamic and enjoy!