Fig, Pomegranate, Prosciutto and Burrata Cheese Salad

Fig, Pomegranate, Prosciutto and Burrata Cheese Salad
~Adapted from a recipe from the Cusp restaurant in California
Yield: 4 servings
 
Ingredients:
1/4 cup fig compote ( I have two types available at the shop regular and spicy)
8 slices (one pkg) Italian prosciutto (available at the shop)
4 cups arugula
Balsamic vinegar
Olive oil
8 ounces Burrata cheese (available at the shop)
1 cup Pomegranate seeds(I buy the seeds already removed from the shell)
80 grams grated Parmesan Reggiano or Pecorino cheese (both are available at the shop)
 
Preparation and Cooking:
Place two slices of prosciutto on each of four serving plates.
 
In a bowl, toss the arugula with balsamic vinegar and olive oil, to taste.
 
In a small saucepan heat the fig compote with 1 tablespoon water over medium-low heat until warm.
 
Divide the dressed arugula among the four plates, placing it atop the prosciutto.
 
Carefully slice the burrata and divide it among the four plates.
 
Scatter the Pomegranate seeds equally amongst the plates then drizzle each salad with the warmed compote.