Fig season is the best season!
Brighten up your summer salad with this traditional Fig and Burrata salad.
Creamy Burrata, figs, pomegranates and a sweet raspberry dressing. What says summer more than this delicious fresh salad at your next event.
| 2 tubs | Burrata |
| 120g | baby rocket |
| 1 | fresh pomegranate |
| 9 | fresh figs |
| salt and pepper to season | |
| handful of fresh basil | |
| DRESSING | |
| 1/2 cup | frozen raspberries |
| 2 tbsp | balsamic vinegar |
| 2 tbsp | honey |
| 2 tbsp | olive oil |
| 1 | Thaw raspberries and blend with teaspoon of sugar. |
| 2 | Whish together balsamic vinegar, honey, olive oil and pureed raspberries. Leave aside. |
| 3 | Cut figs into quarters and extract pomegranate kernels. |
| 4 | Layer baby rocket on the platter or at the bottom of a salad bowl, cover with figs and pomegranate kernels. If using a salad bowl, repeat the layers one more time. Place whole burrata balls on top of the salad or tear burrata into smaller pieces to place on top followed by the creamy filling. |
| 5 | Season with salt and pepper, sprinkle with fresh basil leaves and drizzle with raspberry vinaigrette. |
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