As summer drifts into autumn we are in fig season for a few short weeks.  This fruit makes the most wonderful combination with creamy burrata and putting this dish together takes moments.

INGREDIENTS

Figs
Burrata
EVOO
Thyme leaves
Lamb’s leaf lettuce
A squeeze of lemon juice
A dash of white balsamic vinegar

METHOD

Carefully wash the figs, slice and plate.  Dress them with a little Maldon sea salt, some thyme leaves, a squeeze of lemon and a super fine extra virgin olive oil.  We love a cool climate oil for such a salad and recommend highly Parallelo 46 from Frantoio Riva or Ul’ka from Frantoio Parovel.  On top of the figs place a little dressed lamb’s leaf lettuce (perhaps you can use some white balsamic as part of the dressing if you have it) and then a heroic burrata.