Figs season is at its top now. To change from the routine, go for this quick and easy figs and mozzarella salad.
Fig and Mozzarella Salad (serves 4)
(Donna Hay Magazine - fev/march 2010; p.52)
6 fresh figs, halved
180 gr buffalo mozzarella, torn
80 gr baby arugula
red wine vinegar glaze:
1/3 cup (80ml) red wine vinegar
1/3 cup (80ml) water
1 tbs sugar
1. Place the vinegar, water, and sugar in a small saucepan over high heat and stir to dissolve the sugar
2. Bring to the boil and cook for 2-3 minutes or until thickened
3. Set aside to cool completely
4. Arrange the figs, mozzarella, and arugula on a plate and drizzle with the glaze to serve
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