Nothing makes me happier than when my house is full of people.
Serisouly; it is my favourite. Parents, children, friends, family; I love nothing more than to gather everyone around, be it for a lazy brunch or summer barbecue or even just for pizza and a drink to celebrate the fact that it is Friday.
But – don't for a second think that just because I love having people over for food I am some sort of whizz in the kitchen – because Nigella Lawson I am
not. Instead; I am a massive fan of food and dishes that be thrown together with little effort – and still look (and taste) the part.
Like
this salad that I recently discovered– and has since managed to serve up on at
least five differet occasions since.
Why? Because it looks (and tastes)
so good. It will make everyone ask you for the recipe – and the best bit? You can make it in about three minutes – maybe even two and a half!
Are you ready to meet your new party life-saver?
Fig and Burrata salad
Ingredients
- fresh ripe figs
- 4 cups arugula
- 2 large balls burrata cheese (or fresh mozarella will work perfectly fine too, if you can't get your hands on burrata)
- 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: 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.
- 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: whisk all the ingredients together.
- In a bowl, toss the arugula with a little dressing, then spread out onto your serving platter.
- Quarter the figs, then nestle into the arugula.
- 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.
(Image and recipe via CamilleStyles.com) 
