Black fig, mozzarella and basil salad


To prepare the figs, peel back the tough skin at the top of the stalk, leaving the skin around the base.

You'll need

6 black figs, trimmed and tops peeled 2 buffalo mozzarella balls (about 120gm each), torn 1 cup basil leaves, torn   Shallot and cabernet merlot dressing 3 golden shallots, finely diced 80 ml (1/3 cup) extra-virgin olive oil 2 tbsp cabernet merlot vinegar (or other red wine vinegar) Pinch of caster sugar To serve: spelt sourdough or other bread

Method

  • 01
  • Halve figs and arrange on a plate, then scatter torn mozzarella and basil leaves over. Season with sea salt flakes and freshly ground black pepper.
  • 02
  • For shallot and cabernet merlot dressing, whisk ingredients in a bowl and season to taste. Drizzle dressing over figs and mozzarella, and serve with bread to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A gutsy grenache rosé.

Featured in

Feb 2014

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