6 green figs 12 small balls of fresh mozzarella |
1 bunch mizuna or arugula 1 bunch thai basil or purple mint |
1/3 cup fruity extra-virgin olive oil coarse salt and freshly ground black pepper |
1 tsp. lemon juice |
wash the figs and remove the little stems with a paring knife. |
remove the mozzarella from their liquid. wash the greens. |
place the mizuna or arugula and basil or mint, without any coarse stems, in a medium bowl and toss with the olive oil. |
pile in the middle of two dinner plates. with your thumbs gently pull each fig in half and lay them open-side up around the plates. |
arrange the cheese around as well. sprinkle with a little extra olive oil, a few drops of lemon juice, and the coarse salt. you can grind over some pepper if you like. |
