Small Detroit Fig Recipe
truffle cream, arugula, prosciutto, burrata
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Ingredients
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Truffle Cream
Salad Base
Burrata
Method
Prepare Truffle Cream
- 1
Make the Truffle Cream
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Reduce the heat to low and stir in truffle oil and salt. Continue to cook, stirring occasionally, for about 5-7 minutes until slightly thickened. Remove from heat and set aside.
Prepare Salad
- 2
Assemble the Salad
In a large mixing bowl, add the arugula. Tear the prosciutto slices into bite-sized pieces and add them to the bowl with the arugula. Toss gently to combine.
- 3
Add Burrata
Place the ball of burrata cheese in the center of the arugula and prosciutto mixture. Use a spoon to gently break the burrata, allowing the creamy interior to spill out.
Serve
- 4
Drizzle with Truffle Cream
Spoon the prepared truffle cream over the salad, ensuring a generous amount covers the burrata and arugula. Serve immediately.
