Warm Fig Salad with Burrata, Crispy Speck & Pistachios by Tanerxaydin

Ingredients

• 4 slices speck, thinly sliced
• 6 fresh figs, halved
• 1 tbsp cherry preserves or jam
• 1 (4 oz / 125g) ball burrata cheese
• 1/4 cup shelled pistachios, roughly chopped
• 4 cup mixed greens
• 1 small head chicory, torn
• 2 tbsp white balsamic vinegar
• 4 tbsp extra virgin olive oil
• 1 tsp dijon mustard
• 1 tsp honey or maple syrup
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat a large skillet over medium-high heat. Add the speck slices and cook for 3-5 minutes per side, until crispy and golden. Transfer to a paper towel-lined plate to drain, then crumble once cooled.
2. In the same skillet, reduce heat to medium. Add the fig halves, cut-side down, and cook for 2-3 minutes until slightly softened. Stir in the cherry preserves and 1/2 teaspoon of honey, coating the figs evenly. Cook for another 1-2 minutes until the glaze is warm and slightly syrupy. Remove from heat.
3. In a small bowl, whisk together the white balsamic vinegar, olive oil, Dijon mustard, remaining 1/2 teaspoon of honey, salt, and black pepper until well combined and emulsified.
4. In a large salad bowl, combine the mixed greens and torn chicory. Drizzle with half of the vinaigrette and toss gently to coat
5. Arrange the dressed greens on serving plates. Top with the warm glazed figs, crumbled crispy speck, and chopped pistachios. Tear the burrata ball into pieces and scatter over the salad. Drizzle with the remaining vinaigrette and serve immediately.