Prep
15 min
Total
20 min
Serves
2-4
INGREDIENTS
- 4 quartered figs
- 1 ball mozzarella di buffalo torn into small pieces
- 50g prosciutto di Parma torn into small pieces
- ¼ cup flaked almonds
- 1 cup cherry tomatoes
- 4 cups arugula
Pomegranate Vinaigrette
- ½ cup fresh pomegranate seeds
- 2 tsp honey
- 1 tbsp lemon juice
- ¼ cup olive oil
- ½ tsp kosher salt
METHOD
- To make vinaigrette combine all ingredients in a bowl and whisk, use whisk to break some of the seeds, store in a fridge until required
- To blister tomatoes put a pan on medium-high heat. Put two tsp of vegetable oil in the pan and blister tomatoes for 2-3 minutes and remove from pan
- Assemble salad by placing arugula on the bottom, and layering with mozzarella, prosciutto, tomatoes. vinaigrette, and almonds.
