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Lawrence Keogh's Laverstoke Park Buffalo mozzarella with glazed figs and mint

29 MAY 2011
Mozzarella and fig salad Enlarge
Ingredients (Serves 4)
  • 12 balls of baby mozzarella or 4 large cut into slices
  • 4 large figs cut into three
  • 12 large mint leaves
  • 50 / 60 mls of Extra virgin olive oil
  • Crunchy salt and freshly milled pepper
  • 40 mls good quality balsamic vinegar
  • 20 gms Brown Demerara sugar

Method

Heat the oven up 180c / 350 f gas mark 4

Place the figs onto a baking sheet, preferably lined with greaseproof paper and sprinkle on the brown sugar; place in the oven for approximately 4 to 5 minutes to gently caramelise the figs then remove. If you want you can place the figs under a grill.

Have four plates ready. Place on the plate one mozzarella and thena piece of fig plus a sprig of mint and then repeat. Drizzle over olive oil, crunchy salt and freshly ground pepper.

Finish with a final drizzle of olive oil and some crusty bread and serve.

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