End of Summer Salad. Seasonal Figs, Songino, Burrata and Prosciutto. And Balsamic Vinegar of course!

We absolutely adore using seasonal ingredients to create our recipes. Before the time of pumpkins, rhubarb and mushrooms start, lets indulge a while longer in one incredible fruit: figs!

If you have a trustworthy "fruttivendolo", then stock up right now because their time comes and goes pretty fast. Of course the best way to appreciate them is on their own, however we also love the savoury/sweet/acidic contrast, and nothing beats a salad when you want to incorporate all these flavours. 

Ingredients for 4

5-7 Figs (depending on the size)
1 Burrata (about 250g)
100g Prosciutto Crudo di Parma
150g Songino Salad (or any salad, but this works pretty well because it doesn't have much water in it)
A handful of crushed hazelnuts (fresh or toasted)
Medium Fruity Extra Virgin Olive Oil 
A drizzle of Aged Balsamic Vinegar from Modena IGP, Red Label

Method

Cut the figs in quarters, the burrata in small pieces, and lay all the ingredients on a bed of salad. Season at your own taste, drizzle with extra virgin olive oil and balsamic vinegar.

Note: make sure to use a extra virgin olive oil to not overpower all the ingredients.