Arrange the bresaola slices on a platter.

Top with arugula.

Drizzle with olive oil, sea salt, ground black pepper, and balsamic glaze (or balsamic vinegar).

Place the burrata in the center of the platter.

Season the burrata with sea salt and pepper.

Cut a fig into slices, but instead of cutting in a straight line, cut in a zig-zag, only going in as deep as the center of the fig.

Lift off the zig-zag slice and cut beneath the jagged line - now you have two zig-zag pieces of fig. Continue until you have the ratio of regular and zig-zag fig slices you want.

Arrange the fig onto the platter.

Top with chopped pistachio.

Drizzle olive oil on top of the entire salad.

Serve.