Ingredients:

• 150 g of fresh rocket
• 4 ripe figs, cut into wedges
• 1 fresh burrata
• 50g walnuts, lightly toasted
• 2-3 tablespoons of Bronze Series Biodynamic Organic Balsamic Vinegar from Acetaia Guerzoni
• 3 tablespoons extra virgin olive oil
• Salt and black pepper to taste

Instructions:

1. In a large bowl, arrange the rocket leaves, add the fig segments and toasted walnuts.
2. Gently cut the burrata in half and place the two halves in the center of the salad.
3. In a small bowl, mix the Serie Bronzo Balsamic Vinegar from Acetaia Guerzoni with the extra virgin olive oil.
4. Add a generous grind of fresh black pepper and a pinch of salt, stirring well to combine the ingredients.
5. Pour the prepared balsamic vinegar dressing over the salad, making sure to distribute it evenly.

Service:

Serve immediately, so that the burrata is soft and delicious when eaten.

Before serving, add a light drizzle of Serie Bronzo Balsamic Vinegar from Acetaia Guerzoni over the burrata and salad to intensify its flavour.