Mozzarella, Beetroot and Fig Salad
A wonderful entree on a summers day.
150 grams sugar
200 mls water
6 ripe fis cut in half
250 grams mozzarella sliced
Watercress or mache leaves
- 40 ml white wine vinegar
- 50 ml walnut oil
- 80 ml olive oil
- 50 grams walnuts chopped
- 1 tablespoon chives
Peel and wash the beetroot and then wrap them in foil and bake in the oven until they are soft. Allow to cool, remove from the foil and then slice into thin circles. (If you are in France the pre-cooked beetroot you buy work just as well)
Peel the oranges and remove the zest so you are left with the flesh only, cut the flesh into strips.
To make the vinaigrette mix all the ingredients together in a small jug and whisk well.
To assemble place beetroot slices in the middle of the plate slightly overlapping, put a slice of mozzarella on top of each beetroot slice. Arrange the figs, orange, and watercress around the beetroot and drizzle with the vingairette.