YOUR SOLIN GENERATED RECIPE
Fresh Fig and Creamy Burrata Salad with Balsamic Glaze
Savor the luxurious combination of creamy burrata, sweet fresh figs, and a perfectly poached egg, all atop a bed of peppery arugula. This elegant salad is drizzled with extra virgin olive oil and a rich balsamic glaze, creating a beautiful balance of flavors and textures that is as nourishing as it is visually stunning.
INGREDIENTS
4 oz Burrata
1 large poached egg
2 medium fresh figs
1 cup arugula
1 tsp extra virgin olive oil
1 tbsp balsamic glaze
Salt and Pepper to taste
PREPARATION
Begin by gently poaching an egg in simmering water until the whites are set but the yolk remains soft, approximately 3-4 minutes. Remove and set aside.
Arrange a generous bed of arugula on your serving plate.
Slice the fresh figs into quarters and distribute evenly over the greens.
Carefully place the burrata in the center of the salad. Using a spoon, gently break the burrata open to reveal its creamy interior.
Drizzle the extra virgin olive oil and balsamic glaze over the salad.
Top the salad with the poached egg. Season with salt and freshly ground pepper to taste.
Serve immediately and enjoy the harmonious blend of flavors and textures.