• Combine the fig compote with 1 tablespoon water in a small saucepan over medium-low heat. Cook, whisking occasionally, until warm and thinned slightly.
• Place two slices of prosciutto on each of four serving plates.
• In a medium bowl, toss the arugula with balsamic vinegar and olive oil, to taste. Divide the dressed arugula among the four plates, placing it atop the prosciutto.
• Carefully slice the burrata and divide it among the four plates. Scatter the quartered fresh figs among the plates then drizzle each salad with the warmed compote.

Kelly's Notes:

• Fig compote or jam can be found in most grocery stores either near the jams or near the cheese counter. My favorite brand is Dalmatia Fig Spread.
• ★ Did you make this recipe? Don't forget to give it a star rating below!