Detroit Fig Recipe
truffle cream, arugula, prosciutto, burrata
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Ingredients
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Truffle Cream
Salad
Method
Truffle Cream Preparation
- 1
Make the Truffle Cream
In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Reduce heat to low.
- 2
Add Truffle Flavor
Whisk in the truffle oil, salt, and black pepper. Continue to whisk until the mixture is smooth and slightly thickened, about 5-7 minutes. Remove from heat and set aside.
Salad Assembly
- 3
Prepare Arugula
In a large mixing bowl, add the arugula. Drizzle with olive oil, fresh lemon juice, and season with salt and black pepper. Toss gently to combine.
- 4
Add Prosciutto and Burrata
Tear the prosciutto into bite-sized pieces and scatter over the arugula. Cut the burrata in half and place it on top of the salad.
- 5
Finish with Balsamic Glaze
Drizzle the balsamic glaze over the salad and serve immediately, alongside the truffle cream for drizzling.
