The Easiest Fig & Burrata Salad You’ll Make All Summer

Ingredients

For the salad:

• 6 fresh ripe figs
• 4 cups arugula
• 2 large balls burrata cheese
• fresh mint

For the candied nuts:

• 1/2 c walnut halves or pecans
• 1/2 c sugar
• 1 c water
• salt

For the vinaigrette:

• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• pinch kosher salt

Instructions

Make the candied nuts:

1. Preheat the oven to 350°. In a small saucepan, combine the nuts, sugar and water; bring to a boil, stirring, until the sugar dissolves. Cook over moderate heat, stirring, for 5 minutes.
2. Using a slotted spoon, transfer the nuts to a baking sheet and sprinkle lightly with salt. Bake for 9 minutes, or until the nuts are fragrant and lightly caramelized. Let cool, then break them up into smaller pieces.

Make the vinaigrette:

1. Whisk all the wet ingredients together.

Make the salad:

1. In a bowl, toss the arugula with a little dressing, then spread out onto your serving platter.
2. Quarter the figs, then nestle into the arugula.
3. With your hands, rip the burrata into bite-sized pieces, then tuck in and around the arugula and figs. Sprinkle fresh mint and candied nuts over the top, then drizzle with a little more vinaigrette.