VEGETARIAN
STARTER: HONEY-ROASTED FIG & BURRATA SALAD
Fresh figs, roasted with a drizzle of honey until caramelized, served alongside creamy burrata on a bed of arugula, sprinkled with toasted pine nuts and a balsamic honey reduction. A dish that's both a feast for the eyes and a tribute to the bee's bounty.
Honey-Roasted Fig & Burrata Salad Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4 guests
Ingredients
• 8 fresh figs, halved
• 2 tablespoons honey (plus extra for drizzling)
• 1 ball of burrata cheese
• 4 cups arugula
• ¼ cup pine nuts, toasted
For the Balsamic Honey Reduction
• ½ cup balsamic vinegar
• 2 tablespoons honey
Instructions:
1. Preheat the Oven
> Preheat your oven to 180°C (350°F)
2. Roast the Figs
> Place the halved figs on a baking sheet, cut side up. Drizzle with honey.
> Roast in the preheated oven for about 10-15 minutes, or until they are tender and start to caramelize. Remove from the oven and let cool slightly.
3. Prepare the Balsamic Honey Reduction
> While the figs are roasting, combine balsamic vinegar and honey in a small saucepan over medium heat.
> Bring to a simmer and reduce the mixture by half, until it thickens into a syrup-like consistency. This should take about 10-15 minutes. Remove from heat and allow to cool.
4. Toast the Pine Nuts
> Place pine nuts in a dry skillet over medium heat. Toast them, shaking the pan frequently, until golden and fragrant. This usually takes about 2-3 minutes. Remove from heat and set aside.
5. Assemble the Salad
> On a serving plate, spread the arugula as a base. Place the roasted figs around the plate
> Carefully tear the burrata and scatter pieces among the figs.
> Drizzle the entire salad with the balsamic honey reduction and a little more honey if desired.
> Sprinkle the toasted pine nuts over the top.
6. Serve
> Serve immediately, while the figs are still warm and the burrata is creamy.