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Fig and Bocconcini Salad

4-6 fresh figs
3 buffalo bocconcini (1 tub)
6 slices proscuitto
Mixed salad leaves
Fresh basil and mint leaves
2 tbsp extra-virgin olive oil
1 tsp honey
1 tbsp lemon juice
Sea salt and black pepper

Wash, dry and arrange the salad leaves on a large platter. Quarter the figs and tear the bocconcini balls in half, then place on top of the salad greens. Weave strips of proscuitto through the salad. Top with torn mint and basil leaves.
Whisk together olive oil, lemon and honey, then drizzle over the salad. Season with salt and pepper and serve.

 

 

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