Bresaola and Burrata Salad
Serves 4

1/2 cup oil-packed sun-dried tomatoes, drained and julienned
2 to 3 tablespoons shallots, sliced thin
1 tablespoon capers, drained
2 tablespoons extra virgin olive oil
2 heads baby lettuce (such as butter, lola rosa or romaine)
6 fresh black mission or brown turkey figs, quartered
1 tablespoon aged balsamic vinegar
12 thin slices bresaola, prosciutto or other dried cured meat
1 cup burrata or fresh mozzarella cheese, cubed*
Salt and pepper to taste

Mix the tomatoes, shallots, capers and half of the olive oil. Season with salt and pepper. Add the lettuce and figs. Stir in the balsamic vinegar and the remaining oil. Toss until well-mixed, seasoning as needed. Divide salad among 4 plates and garnish with the burrata and bresaola. If desired, drizzle with additional balsamic vinegar and olive oil before serving.

*Note: The cheese can be wrapped with the thinly sliced bresaola.