a few splashes of balsamic (or reduced balsamic, see notes)
drizzle of olive oil
sea salt & pepper
pistachio pesto: (this makes extra)
⅓ cup toasted pistachios (reserve a few for the salad)
1 small bunch of basil (or 1 big handful)
juice of ½ a small lemon
sea salt & freshly ground pepper
¼ - ⅓ cup olive oil
Make your pesto by pulsing the toasted pistachios in a food processor. Then add basil, lemon, salt & pepper. Pulse again, then add the olive oil and pulse one last time. Add more olive oil if you prefer a smoother pesto. Taste and adjust seasonings.
Arrange the arugula, sliced figs, avocado, and burrata on a plate. Drizzle with olive oil and sprinkle with salt and pepper.
Dollop pesto (as much as you like), and drizzle the balsamic vinegar. Crush extra pistachios and sprinkle them on top. Try to distribute the ingredients evenly, or gently toss to be sure each serving gets a bit of each ingredient.
reduce balsamic: add at least ¼ cup balsamic vinegar to a small saucepan. Gently heat until it lightly bubbles, stir frequently until it reduces into a thicker syrup.
vegan option: omit the cheese
Serving size: serves about 3 as a side
Recipe by Love and Lemons at https://www.loveandlemons.com/fig-arugula-pistachio-pesto-salad/