Dry Figs, Prosciutto, and Burrata Salad with Truffle Oil

Whether hosting a casual gathering or enjoying a solo meal, this figs, prosciutto crudo, Burrata, and arugula salad with truffle oil, is a delightful sensation that can be made in less than 5 minutes! Cheers to culinary simplicity and extraordinary flavors!

📝 Ingredients

• 6 cups baby arugula
• 2 balls of Burrata with black truffle
• 8 slices prosciutto di Parma
• 12 dry yellow figs
• 2 tablespoons White truffle oil

👨‍🍳 Instructions

1. 1Break the prosciutto slices into two or three pieces with your fingers, and make prosciutto "flowers".
2. 2Make an arugula bed on a salad platter.
3. 3Break the Burrata into pieces with your fingers and place them over the arugula, ensuring the outer casing faces the bottom while the stracciatella (the inner creamy filling) faces up.
4. 4Evenly distribute the prosciutto "flowers" on top.
5. 5Cut the figs in halves and place them on the salad.
6. 6Drizzle with the truffle oil, and enjoy it!