Fig & Buffalo Mozzarella Salad with Candied Pecans
Simplicity at its finest. As far as salads go, i think it’s pretty damn good! Thank you @kibsons for making my life so easy.
ingredients
- I cup mixed greens ( don’t use the whole box)
- 2 medium figs
- 2-3 pieces of buffalo mozzarella
- 1/4 cup candies pecans (got mine from @traderjoes)
ingredients (Dressing)
- 4 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp pomegranate molasses
- Salt
instructions
- One thing I do is to criss-cross the figs but not quite to the bottom. Then, using your thumbs and forefingers, squeeze the base of the fig to expose the inside. At this point you'll think, 'Oooh, that looks nice, I think I'm quite clever ...' or at least I do. More importantly, it allows your dressing to get right into the middle of the fig. All these little things really help to make a salad special.
- Simply place the figs in a dish with mixed greens spread at the bottom.
- I used the APOFRUIT box which is a mix of rocket, baby spinach, red chard and bull bloods.
- Add in some slices of buffalo mozzarella in the middle of the fig.
- Mix olive oil, balsamic vinegar, molasses and some sea salt together in a bowl and drizzle everything with this dressing.
- Lastly garnish with the candied pecans.