Buratta and Fig Salad
This is a great seasonal and fresh salad, the perfect starter for an alfresco dinner with friends. Pair with a cold glass of Pinot Grigio, the creamy buratta sits beautifully with the naturally sweet figs (in season for September and a superfood as well!), plus the chicory adds a bit of crunch.
3 fresh figs, each cut into 6
50ml sherry vinegar
50ml boiling water
12 dried figs
1 small raddichio
2 heads of white or red chicory
Mixed Leaf or Frisse
1 orange, zest and juice
1 tsp dijon mustard
2 tbsp honey
2 tbsp apple cider vinegar
100ml olive oil
Sea salt flakes
Freshly ground black pepper
- Firstly, combine the boiling water and sherry vinegar and soak the dried figs for 30 minutes or until softened and re-hydrated.
- To make the dressing, combine the orange zest and juice in a bowl with the dijon mustard, honey and apple cider vinegar. Whisk together to combine and then gradually add in the oil making sure it emulsifies before drizzling in more. Season with salt and balance out to taste.
- Wash and prep the salad leaves and drain on a clean tea towel or kitchen paper.
- Cut each buratta in half and place in the middle of each of the starter plates.
- Drain the dried figs from the liquid and cut each one in half.
- In a large bowl toss the salad leaves together with some of the dressing, season with a little sea salt if needed.
- Surround each buratta with a mixture of the leaves, 3 pieces of fresh fig on each plate and divide up the dried fig pieces.
- To finish, season the open side of each buratta with sea salt and freshly ground black pepper.