Arugula & Prosciutto with Fig

Rinse the fresh figs and pat them dry. Using a sharp knife, quarter each fig lengthwise through the stem end, exposing the jewel-toned interior. If the figs are very ripe, handle them gently to keep the quarters intact.

Lay the prosciutto slices on a cutting board and tear each slice into 2-3 rough, rustic strips. For an optional upgrade, heat a dry skillet over medium-high heat for 1 minute and sear the strips for 30-45 seconds per side until the edges turn golden and slightly crispy, then transfer to a paper towel.

Mound the baby arugula loosely onto serving plates, letting the leaves create natural height and volume. Scatter the torn prosciutto and quartered figs across the arugula, distributing them evenly so every forkful has a bit of each.

Place the burrata ball in the center of each plate and gently tear it open with your hands or a spoon, letting the creamy stracciatella interior spill out over the surrounding greens and figs.

Drizzle the olive oil generously over the salad, then squeeze fresh lemon juice across the top and finish with a thin ribbon of honey. Season with a pinch of flaky salt and cracked black pepper, then serve immediately while the burrata is still at room temperature.