Name: Black fig, mozzarella and basil salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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 extra-virgin olive oil (1/3 cup); 2 tbsp cabernet merlot vinegar (or other red wine vinegar); Pinch of caster sugar; To serve: spelt sourdough or other bread

Black fig, mozzarella and basil salad

Australian Gourmet Traveller recipe for black fig, mozzarella and basil salad.

Ingredients

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 extra-virgin olive oil (1/3 cup)

2 tbsp cabernet merlot vinegar (or other red wine vinegar)

Pinch of caster sugar

To serve: spelt sourdough or other bread

Method

Main

1.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.

2.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.

Drink Suggestion: A gutsy grenache rosé. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Profile Claire Delmar

Ingredients

Method

Main

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