Mozzarella, Prosciutto & Fig Salad
This fig salad recipe will blow you away – it's beautifully creamy, salty and sweet
For this mozzarella and prosciutto salad, I have used fresh figs. Make sure they are ripe and sweet — a good excuse to test a couple first!
The torn bocconcini and peppery watercress with a pomegranate drizzle is delicious and makes a wonderful starter or accompaniment to grilled chicken. Best of all, with this salad, there’s no cooking involved.
MOZARELLA, PROSCIUTTO AND FIG SALAD
2 cups watercress
6 ripe figs, halved
6 slices prosciutto, halved
½ cup toasted hazelnuts
½ cup shredded mint leaves
6 x bocconcini, torn into pieces
3 Tbsp pomegranate syrup
2 Tbsp olive oil
Salt and freshly ground pepper
1. On to a large platter sprinkle the watercress. Arrange on top the figs, prosciutto, hazelnuts, mint, bocconcini, salt and pepper.
2. Just before serving sprinkle over the pomegranate syrup and olive oil. Toss gently and serve.Share this: