Friday, October 4, 2013


figs, the season is almost over.... use the ripest and sweetest ones for a simple but delicious salad. photo: colin cooke
6 ripe figs, quartered
3 balls fresh buffalo mozzarella, tear them into pieces
a handful of fresh basil leaves or rucola leaves
sea salt & freshly ground black pepper
2 tbsp lemon juice
6 tbsp extra virgin olive oil
place the quartered figs, mozzarella pieces and basil or rucola leaves on a shallow plate. mix the lemon juice with the olive oil and bring to taste with salt & pepper. drizzle over the figs and mozzarella and serve immediately 

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