ARUGULA WITH PROSCUITTO AND BURRATA
Steps:
- Put the vinegar, mustard, egg yolk, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl or 2-cup glass measuring cup. Slowly whisk in the olive oil, making an emulsion. Place the arugula in a large salad bowl, pour on enough vinaigrette to moisten, and toss well.
- Distribute the arugula on 4 dinner plates. Place half a burrata, cut side down, in the middle of the plate and artfully arrange the prosciutto around it (I tear each slice of prosciutto in half lengthwise). Sprinkle with salt and pepper, and serve.
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- Combine the fig compote with 1 tablespoon water in a small saucepan over medium-low heat. Cook, whisking occasionally, until warm and thinned slightly.
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- Arrange the salad. In a large bowl or platter, toss the arugula with the lemon and spread over the bottom. Top with pieces of prosciutto and sliced peaches. Add the burrata, either keep it whole or breaking it apart and spreading it over the salad - the cheese will be creamy and a bit messy once broken and spread!
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