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Burrata-Roasted Fig Salad with Greens

Creamy cheese, pleasantly bitter greens, and sweet figs drizzled with tangy balsamic syrup—serve as an appetizer or salad all year-round.


2 Tbsp. unsalted butter
2 Tbsp. honey
1/8 tsp. kosher salt
12 Brown Turkey or Black Mission figs, quartered
16 oz. mixed greens
8 oz. Burrata cheese


Heat butter, honey, and salt until butter is melted. Toss figs in this mixture, then roast until caramelized (approximately 15 minutes).
Arrange equal portions of greens on four plates. Top with equal portions of figs and Burrata cheese and serve.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.