INGREDIENTS
3 oz
Prosciutto
4 cups
Baby arugula
1 cup
Basil, fresh leaves
1 1/2 cups
Cherry tomatoes, small
8
Figs, fresh
2 cloves
Garlic
1
Lemon, rind from
1 tbsp
Oregano, fresh leaves
1 tbsp
Balsamic vinegar
1
Kosher salt and black pepper
1 tsp
Red pepper flakes
1/3 cup
Olive oil, extra virgin
8 oz
Buffalo mozzarella or burrata cheese