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Fig-Arrugula-Burrata Salad
from the kitchen of Daisy-Alexandra Sylbert-Torres

1/4 cup fig compote or jam 
1 tablespoon water
8 slices prosciutto
4 cups arugula
Balsamic vinegar
Olive oil
8 ounces Burrata cheese
2 cups fresh figs cut into quarters

In a small saucepan over medium-low heat, 
combine the fig compote with the water.  
Whisk occasionally as it is cooking
until warm and slightly thinned. 

Using  four salad plates arrange 
two slices of prosciutto on each. 

In a medium bowl,
toss the arugula with the vinegar and olive oil,
to taste. 

Place 1/4 of the greens  
atop the prosciutto on each plate.
 
Slice the burrata and divide it among the four plates.
Sprinkle the quartered figs atop the plates
then drizzle each salad with the warmed compote. 

Editor's Note: 
If fresh figs are unavailable use one cup dried figs. 

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