Burrata & Fig Salad with Chopped Marcona Almonds

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INGREDIENTS

  • 8 oz. burrata

  • 8 oz. fresh figs, cut in halves lengthwise

  • 2 oz. prosciutto, torn into small pieces

  • 1-2 tablespoons high-quality olive oil

  • Flaky sea salt, to taste

  • ⅓ cup Mariani Marcona almonds, roughly chopped

  • 2-3 tablespoons microgreens (optional)

INSTRUCTIONS

  1. Tear the burrata into bite-sized pieces and arrange on a serving platter. Arrange the fig halves and torn prosciutto on top.

  2. Drizzle on the olive oil and sprinkle on some flaky sea salt.

  3. Sprinkle the Marcona almonds on top.  Finish off with a sprinkle of microgreens if using.