This week I am sharing with you a delicious sounding recipe that makes the most of the abundance of basil and also the current fig season. Yum!
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 crumbs
Method
Step 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.
Step 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.
*Recipe and photo credit: www.gourmettraveller.com.au/recipes/browse-all/black-fig-mozzarella-and-basil-salad-11884?fbclid=IwAR1yv3PIPO9j5XpQx30blOn3Is9xOuP4-VKaE-f3rzNiX9ilz7zR5UvrRLw