Arugula Salad with Prosciutto and Burrata

Serves: 4
¼ cup good white wine vinegar
1-1/2 teaspoons Dijon mustard
1 extra-large egg yolk, at room temperature
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
½ cup good olive oil
9 ounces baby arugula
2 (8 ounce) balls of burrata
¼ pound thinly sliced Italian prosciutto (8 to 10 large slices)
Fresh figs, halved (optional)
Garlic Toasts (recipe follows)

For Garlic Toasts:
½ French baguette
2 to 3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise

Put the vinegar, mustard, egg yolk, garlic, 1 teaspoon salt, and ½ 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 each plate and artfully arrange the prosciutto and figs, if using, around it. Sprinkle with salt and pepper and serve with garlic toasts.

For Garlic Toasts:

Preheat the oven to 400 degrees.

Slice the baguette ¼ inch thick in 12 long diagonal slices.

Lay the slices in one layer on a sheet pan, brush each with olive oil, and sprinkle liberally with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp.

As soon as they are cool enough to handle, rub one side of each toast with the cut side of the garlic. Serve at room temperature. Makes 12 toasts


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