Well, y’all, if I could eat this salad every day for lunch, I probably would. It was creamy, and sweet, and tart…. why can’t we eat fresh figs year round? (well, I guess we could but they probably wouldn’t taste the same, right?)
Also, let me be clear, I don’t like to make salads at home. I always want WAY TOO many “toppings” and by the time I’ve cut it all up, or mixed up the dressings or roasted the almonds I’m too tired to eat it. This salad, that I modified from one I read about in Food & Wine though, was easy and SO fine. The freshness of the ingredients matters here, so you don’t need a ton of them to make something that will make you feel like you’re a Roman Goddess laying on a chaise lounge by a fountain eating the finest food.
A note on ingredients: now, I live in South Mississippi…and it’s safe to say that Burrata cheese isn’t really *easy* to find, and when you can find it, it’s kind of on the expensive side. It is Worth the expense? If you love creamy, fresh, mild mozzarella, then um, 100% Yes. However, down here no one seems to want it or want to pay for it, so I’ve noticed that the grocery store that carries it always has to mark it down a few days before its expiration date. Uh, NO PROBLEM for me as it doesn’t last longer than a day in my house anyway. ;)I can’t tell you which grovery store as you might come steal my stash, but safe to say, look for the bargains if $4.00 seems like a little too much to pay for cheese. Also, worst case scenario (which isn’t all that bad) use fresh mozzarella. The flavor is the similar though the texture is real different.
- 3 Cups mixed greens
- ½ Cup Burrata (or more) broken apart
- 10 fresh figs, halved
- ½ Tablespoon butter
- 3 Tablespoons granulated sugar
- 3 Tablespoons olive oil
- 2 Tablespoons fresh lemon juice
- Kosher Salt and Fresh black pepper
- Slice the figs and dip the inside into the sugar, covering the flat side.
- In a cast iron skillet, melt the butter until it sizzles.
- Place the figs cut side down into the butter and cook, without touching, until the sugar is dark brown and starts to smoke a little. The figs will be soft.
- While the figs are cooking, place/arrange the greens and burrata on plates.
- Mix the lemon juice and olive oil together.
- When the figs are ready, put them on top of the greens and drizzle with the olive oil/lemon juice dressing.
- Sprinkle with salt and fresh ground pepper to taste.
- Eat immediately