Roast Fig and Nectarine Salad with Burrata
The perfect sharing salad, arranged on a platter with nectarines, prosciutto, burrata and warm figs on top.
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INGREDIENTS
- 30ml (2 tablespoons) butter
- 45ml (3 tablespoons) honey
- 15ml (1 tablespoon) red wine vinegar
- 10-12 fresh figs, halved
- several sprigs thyme
- 3 nectarines, sliced into wedges
- 6-8 slices prosciutto
- 2 burrata balls
- 40g rocket
- a generous handful of fresh basil
Dressing
- 60ml (4 tablespoons) extra virgin olive oil
- 45ml (3 tablespoons) fresh lemon juice
- 15ml (1 tablespoon) honey
- 5ml (1 teaspoon) Dijon mustard
- sea salt flakes and freshly ground black pepper
METHOD
Start by making the dressing. Place all the ingredients in a small mixing bowl and whisk to combine. Set aside.
For the figs, heat the butter, honey and vinegar together in a Le Creuset 26cm Signature Skillet over a medium heat. Once the syrup is bubbling, add the thyme, then lay the figs on top. Cook for 3-4 minutes until the syrup is sticky and reduced.
To assemble the salad, drizzle a little of the dressing over the base of the salad platter. Place the rocket and basil on the platter and toss lightly to dress. Arrange the nectarines, prosciutto, burrata and warm figs on top. Drizzle with remaining dressing and serve immediately.
Image and recipe by Dianne Bibby.
