Burrata, Fig, Jamon Iberico, and Pistachio Salad

I got the idea for this from a burrata and ham appetizer we had while in Rome. True, it is served with a Spanish ham, but believe it or not, that's what they did in Italy. And it was so much better than if it had been made with prosciutto, that I see no need to change; why be more Roman than the Romans?
Serves 4 for a dinner portion, and 8 for an appetizer portion

• 2 burrata balls (I'm guessing they're usually around 6 ounces)
• .25 pounds Jamon Iberico (you can use Serrano, which is the cheaper version, but the jamon iberico is the best. In Boston you can get it at Las Ventas on Harrison)
• 8 ripe, fresh figs, cut into eighths
• A few handfuls of pistachios
• 14 ounces of arugula (washed and dried)
• Balsamic Vinaigrette dressing
• Balsamic vinaigrette
  • 1 part balsamic vinegar
  • 2-3 parts very good olive oil
  • Liberal pinch kosher salt
  • ½ tsp Dijon mustard
    gradually whisk in olive oil with other ingredients until emulsified

Toss the arugula with the balsamic vinaigrette. Place the dressed salad into bowls. Layer 4 slices of jamon iberico in the shape of an "x" on the salad. Cut each ball of burrata in half, and place one half in the center of each jamon x. Arrange the eighths of pistachio radially around the burrata. Springkle lightly with pistachios.