Fig & Burrata Salad with Hazelnut Vinaigrette

Prep Time

10 minutes

Serving Size

Elevate your hosting game with this Fig & Burrata Salad, a stunning crowd-pleaser that seamlessly blends sweet, savory, and nutty flavors. Fresh arugula and vibrant pea shoots create a crisp foundation for creamy burrata cheese, juicy figs, and delicate prosciutto. Drizzled with a homemade toasted hazelnut vinaigrette made with Wesson Canola Oil, this salad adds a sophisticated touch to your spread and will impress your guests with its elegant presentation and delightful taste.

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CONTAINS:

Dairy, nuts

Ingredients

Toasted Hazelnut Vinaigrette

Hazelnuts, roughly chopped 1/2 cup.

Wesson Canola Oil 1/2 cup.

Sherry Vinegar 3 tbsp.

Salt, kosher 1/4 tsp.

Honey 1 tbsp.

Shallot, minced 1 tbsp.

Salad

Arugula 2 cups.

Pea Shoots 1 cup.

Figs, fresh 3 large.

Proscuitto 6 slices.

Burrata 1 -8oz ball.

Method

Hazelnut Vinaigrette

In a small sauté pan toast hazelnuts over medium heat until fragrant and just starting to brown. Constantly stir the nuts to prevent burning.

Transfer nuts to a heat proof bowl and immediately pour over canola oil.

Stir in the remaining ingredients and set aside.

Assembly Method

On a large serving platter lay a bed of arugula. Place the burrata on top of the arugula and season it with flaky salt and a drizzle of Wesson Canola Oil. Cut the figs into halves or quarters and arrange onto the platter. Top with pea shoots and drizzle over about half of the hazelnut vinaigrette. Note: figs can easily be substituted for other stone fruits like peaches and plums.