Figs with mozzarella and mint

Name: Figs with mozzarella and mint
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 5–6 young mint sprigs, leaves picked; salt and freshly ground black pepper; 1–2 tablespoons balsamic vinegar; 2–3 tablespoons extra virgin olive oil; 300–350g buffalo mozzarella, thinly sliced; 8 large ripe figs, thinly sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Winter Food

By Jill Norman

Published 2005

About

Figs are available until December and this simple Italian salad makes an excellent first course. The figs must be perfectly ripe and buy the best buffalo mozzarella.

Ingredients

8 large ripe figs, thinly sliced
300–350g buffalo mozzarella, thinly sliced
1–2 tablespoons<

Europe
United Kingdom
Gluten-free
Vegetarian

Method

Arrange the figs and the mozzarella in alternate slices on a serving platter Whisk together the vinegar and oil and season with a little salt Spoon the dressing over the salad, grind over some black pepper and garnish with the mint leaves.