Salad of Figs, Mozzarella di Bufala a

• 6 fresh buffalo mozzarella
• 12 ripe black figs, quartered
• the leaves from 12 sprig

Combine all the dressing ingredients and set aside. Slice the mozzarella. Pick the stalks from the basil, mint and rocket. Toss the herb leaves with the dressing.

Place half the leaves on each plate, and arrange the slices of mozzarella on top. Sprinkle with coarsely ground black pepper and add the figs. Drizzle with a little olive oil and serve.