Prosciutto and Fig Salad

Wash the figs and cut each one into quarters.

Spread arugula across two plates.

Lay prosciutto slices over the arugula. Scatter fig quarters around the plate.

Tear burrata in half and place one piece on each plate. Let the creamy center spread out.

Drizzle olive oil and balsamic vinegar over everything. Add torn basil, pine nuts, salt, and black pepper.