Figsandmozzarellasalad Recipes

MOZZARELLA AND FRESH FIG SALAD

Steps:

• Combine mozzarella cheese, olive oil, lemon juice, garlic, salt, and pepper in a resealable plastic bag. Seal and refrigerate for 2 hours. Turn mozzarella a few times in the marinade.
• Arrange mozzarella and figs on a serving plate and drizzle with marinade. Sprinkle fresh mint on top.

FIG AND MOZZARELLA SALAD

Steps:

• Instructions Put the balsamic vinegar in a small saucepan. Boil until reduced by half, about two minutes. Allow to cool. Wash and dry the figs. Cut a cross in the top of each fig to about halfway down. Using your forefingers and thumbs, press on the outside of the fig so that it opens up at the top. Arrange five figs each on four serving plates in the shape of a cross. Cut the mozzarellas into quarters and then cut each quarter in half so that you have 16 pieces. Place four pieces of mozzarella on each plate between the figs and grind black pepper over them.5Using a teaspoon, drizzle some of the balsamic vinegar in a cross shape across the figs and mozzarella. Like this:Like Loading...

FIGS AND MOZZARELLA SALAD

Steps:

• Slice the mozzarella and figs.
• Make a vinaigrette with olive oil, balsamic vinegar, mint, basil, salt and pepper.
• Arrange the slices of figs and mozzarella on a plate.
• Dress the plate with lollo rossa and flowers.
• Serve.

FIG & GOAT CHEESE SALAD

Steps:

• 1. Preheat a grill to medium.
• 2. For walnut dressing: Whisk vinegar, mustard, 1/2 teaspoon salt, and black pepper in a small bowl. Gradually whisk in oils until smooth and slightly thick. Stir in shallot and thyme.
• 3. For salad: Lightly brush figs with olive oil and grill, turning occasionally, until soft and lightly charred, about 6 minutes. Remove from grill and season with salt and black pepper to taste. Brush sliced bread with olive oil and grill until lightly toasted.
• 4. Toss frisee, watercress, and walnuts with dressing. Add goat cheese and toss lightly. Divide salad among 4 plates, top with warm figs, and serve with toasted bread.

PROSCIUTTO, FIG, AND MOZZARELLA SALAD

Steps:

• In a small bowl, whisk vinegar and oil; season with salt and pepper. Reserve at least 1 tablespoon dressing (for drizzling); set aside. Place arugula in a large bowl; toss with remaining dressing.
• Divide arugula among four serving plates. Dividing evenly, top with bocconcini, prosciutto, and figs; drizzle all with reserved dressing.

MARINATED FIG & MOZZARELLA SALAD

Steps:

• Cut each fig lengthways into four wedges. Make a marinade by whisking the vinegar, oil and lemon juice with salt and pepper to taste.
• Stand the fig wedges up in the middle of a large shallow serving dish, keeping them close together. Scatter the lemon zest and thyme on top, then drizzle with the marinade. Leave to stand at room temperature for 30 minutes.
• Roughly chop the mint. Drain and slice the mozzarella, toss with half the mint and season with salt and pepper to taste.
• To serve, arrange the mozzarella and mint mixture round the figs, scatter with lightly torn rocket leaves and the remaining mint, and drizzle with a little olive oil.

MEDITERRANEAN FIG & MOZZARELLA SALAD

Steps:

• In a large saucepan of salted water, blanch the beans for 2-3 mins. Drain, rinse in cold water, then drain on kitchen paper. Arrange on a platter. Top with the figs, shallots, mozzarella, hazelnuts and basil.
• In a small bowl or jam jar with fitted lid, add the vinegar, fig jam, olive oil and some seasoning. Shake well and pour over salad just before serving.

FIG AND COUSCOUS SALAD RECIPE BY TASTY

Steps:

• In a small bowl, combine the shallot and cold water. Set aside while you prepare the dressing .
• Place the garlic cloves on a cutting board and smash with the side of a knife. Sprinkle with the salt. With the blade edge of the knife facing away from you and nearly parallel to the cutting board, begin pressing against the garlic to create a paste with the salt.
• Add the garlic paste, capers, oregano, and white wine vinegar to a medium bowl and whisk to combine. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
• Drain the shallots, then mix into the dressing.
• Make the salad: Add the couscous to a large bowl. Add 3 tablespoons of the dressing and toss to coat. Gently fold in the figs, apricots, olives, and parsley. Dress with 1-2 more tablespoons of dressing and toss to coat.
• Just before serving, fold in the almonds. Serve with the remaining dressing alongside.
• Enjoy!