Ingredients

• 5 fresh figs
• 1 ball of burrata or mozzarella
• arugula
• 1/3 cup blueberries
• 2 tablespoons pine nuts or peeled pistachios

sauce

• extra virgin olive oil and thick balsamic sauce or honey vinaigrette (mix a teaspoon of honey with a tablespoon of lemon juice and two tablespoons of extra olive oil)

Preparation

1. Set aside one whole fig for garnish at the end. Prepare the remaining figs for carpaccio: remove stems, peel, cut horizontally in half.
2. Place on a plate cut-side up and press flat with the bottom of a glass or wine glass base (careful with delicate glasses). Repeat with remaining figs to cover the plate surface.
3. On top of the finished carpaccio, arrange the reserved figs, cut (you don't have to peel them), also add pieces of burrata or mozzarella, arugula leaves and blueberries.
4. Lightly toast the pine nuts or pistachios in a dry pan and add to the carpaccio.
5. Season with salt and freshly ground pepper and drizzle with olive oil and thick balsamic sauce. Alternatively, you can make a honey vinaigrette (mix a teaspoon of honey with a tablespoon of lemon juice and two tablespoons of extra olive oil).