This fig and burrata salad is so easy that you might just want to keep it as your little entertaining secret this summer. Because once you whip it up for your friends, they’re going to think you’re a professional.
This salad is fresh, seasonal and crispy — the perfect combo for lunch by the pool with friends, or for dinner Sunday night.
Watch the full video above to see this salad come together, and keep scrolling for the recipe! Be sure to make lots of extra candied nuts – you’re going to want to eat them by the handful!
Have y’all tried burrata? It’s a fresh Italian cheese that has an outer shell of mozzarella and an inner creamy filling that oozes out when you slice into it, creating pretty much the most mouthwatering flavor on the planet. We ate so much of it while we were in Italy, and now I’m obsessed, and looking to consume as much as possible this summer. I suggest that you do, too. Pro tip: this salad pairs perfectly with rosé!
*shot & edited by Jono Foley, photos by Jenn Rose Smith
For the salad:
- 6 fresh ripe figs
- 4 cups arugula
- 2 large balls burrata cheese
- fresh mint
For the candied nuts:
- 1/2 c walnut halves or pecans
- 1/2 c sugar
- 1 c water
For the vinaigrette:
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- pinch kosher salt
Make the candied nuts:
- Preheat the oven to 350°. In a small saucepan, combine the nuts, sugar and water; bring to a boil, stirring, until the sugar dissolves. Cook over moderate heat, stirring, for 5 minutes.
- Using a slotted spoon, transfer the nuts to a baking sheet and sprinkle lightly with salt. Bake for 9 minutes, or until the nuts are fragrant and lightly caramelized. Let cool, then break them up into smaller pieces.
Make the vinaigrette:
- Whisk all the wet ingredients together.
Make the salad:
- In a bowl, toss the arugula with a little dressing, then spread out onto your serving platter.
- Quarter the figs, then nestle into the arugula.
- With your hands, rip the burrata into bite-sized pieces, then tuck in and around the arugula and figs. Sprinkle fresh mint and candied nuts over the top, then drizzle with a little more vinaigrette.