BUFFALO MOZZARELLA AND FIG SALAD

Balsamic vinegar is good friends with buffalo mozzarella. The tanginess of the vinegar is a nice complement to the subtlety of the cheese. Because this recipe is a little bit sweet and a little bit savory it can be served as a appetizer or dessert. 

Figs and Bresaola, savory and sweet they’re a match made in heaven! Add some fresh mozzarella, peppery basil and balsamic dressing and this salad will make you swoon with every bite.

INGREDIENTS:

Serves 4 to 6

2 balls buffalo mozzarella, slit through the middle. 

 2 figs cut in quarters 

1-2 tbspof balsamic vinegar

2 tbsp extra virgin olive oil

Salt and pepper, to taste

  100 gms Bresaola thin sliced (Bresaola is air-dried, salted beef that has been aged two or three months )

   8 to 10 small fresh basil leaves 

INSTRUCTIONS:

Assemble mozzarella slices on platter, allowing to overlap slightly and season with salt and pepper to taste. With a fork place the Bresaola on top and Drizzle with olive oil and balsamic vinegar. Lastly garnish with the fresh basil.