Mozzarella, Fig and Arugula Salad

By Master Chef on September 11th, 2018 · In Cheeses, Condiments and Seasonings, Dinner, Fruits, Herbs and Spices, Luncheon, Meals, Regional and Ethnic, ROTD, Salads, Techniques, Vegetables

Mozzarella, Fig and Arugula make a perfect salad combined with a simple Balsamic vinaigrette. The sweetness of the figs juxtaposes against the tartness of the leaves. Serve with a crisp white wine, a loaf of crusty Italian bread and you have a glorious Italian meal. Belissimo!
Mozzarella, Fig and Arugula Salad

Mozzarella, Fig and Arugula Salad

Prep time

10 mins

Total time

10 mins

Bocconcini are sold in either water or olive oil. Each has its unique uses but in this case, we want to use the mozzarella without the heavy flavoring oil imparts. Bocconcini are balls of mozzarella, usually less than 2 inches in diameter. Simply rip them apart for this, as the coarse texture will hold the dressing much better than a cut edge.

Author: Epicurus.com Kitchens

Recipe type: Salads

Serves: 4

Ingredients

2 teaspoons Balsamic vinegar
2 Tablespoons olive oil
6 mozzarella bocconcini (in water), torn in 1/2
4 fresh figs, quartered
6 Cups fresh, young arugula
salt

Instructions

Mix the vinegar and olive oil together and season with salt, then set aside.
Put the bocconcini mozzarella around the edge of the plate.
Place the figs in between the pieces of mozzarella.
Mound the arugula in the center of the plate and gently drizzle the dressing over the salad.

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