Well the weather here is erratic to say the least, but we can all tell spring is almost ready to start showing, I’m dying to make this salad and will do so with dried figs. In the mean time down in Aus fresh figs abound. This is a fast simple recipe that works so well for a warm summer evening, the flavors are just right, it’s healthy and delicious - a salad you’ll dream about all year round.
- 6 fresh figs
- 180g buffalo mozzarella
- 1/3 c hazelnuts, toasted are better
- basil leaves, handful
- 50g baby rocket (arugula) leaves
- 50g watercress or baby spinach leaves
red wine vinegar glaze
- 1/3 c (80ml) red wine vinegar
- 1/3 c (80ml) water
- 1 Tbsp caster sugar
Toss the salad leaves together in a big bowl. Tear up the mozzarella and add to the salad. You could use another cheese also, bocconcini, feta or gorgonzola are also delicious.
To make the glaze, place the vinegar, water and sugar in a small saucepan over high heat and stir to dissolve the sugar. Bring to the boil and cook for 2–3 minutes or until thickened. Set aside to cool completely. Arrange the figs, mozzarella and rocket on a plate and drizzle with the glaze to serve. Serves 4.
Original recipe from Donna Hay – Modern classics 1 (I believe, I do own many of her books though so it may be a different one!)
Song for this recipe:
A five piece band hailing from Melbourne, Loon Lake were recently Unearthed by triple j, as far as I know they have only recorded a number of singles, but I’m guessing an album won’t be far away. You can hear they’re having fun and a fresh salad calls for a fun dance around the kitchen for sure.Tags: fig and mozzarella salad, fig cheese hazelnut watercress salad, loon lake