- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1 (5 ounce) package baby arugula leaves
- 4 ounces prosciutto, torn into small pieces
- 1 (4 ounce) ball burrata cheese
- 1 large ripe avocado from Mexico, peeled, pitted and sliced
- 1 small Roma tomato, seeded and diced
- Salt to taste
- Ground black pepper to taste
- Whisk together the olive oil and balsamic vinegar. Mix together the baby arugula and prosciutto in a large bowl. Pour the balsamic-olive oil dressing over the greens and toss until well coated.
- Pile mixture onto a large plate. Nestle burrata ball in the center. Arrange avocado slices over the salad and top with chopped tomatoes. Season with salt and pepper.
- To serve, divide the burrata ball into 4 pieces and portion out the salad and burrata onto serving plates.