Fig Salad with Fresh Mozzarella Cheeese

By Jessica Wurwarg • June 18, 2010 • 0 Comments

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Author Notes: This recipe was a joint invention by myself and a friend, on a late summer afternoon we put our favorite flavors together. The two of us argue about who really thought of it first. - Jessica Wurwarg

Serves 4

1 quart Fresh figs
1 cup Fresh raspberries
1/2 pound Fresh mozzarella
1 bunch fresh basil
2-3 tablespoons aged balsamic vinegar
2-3 tablespoons Extra virgin olive oil
Freshly ground salt and pepper to taste

1. Combine the figs and raspberries in a large bowl.
2. Cut the mozzarella cheese into small bite-size pieces and add it to the mix, along with the basil.
3. Stir in the vinegar, olive oil, and salt and pepper.