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Ingredients
Method
- 200g green beans, trimmed
- 6 figs, quartered
- 1 sliced shallot
- 1 ball of mozzarella, ripped into chunks
- 50g toasted chopped hazelnuts
- Handful of torn basil
- 3 tbsp balsamic vinegar
- 1 tbsp fig jam
- 3 tbsp olive oil
- Blanch the beans in salted water for 3 mins then drain and refresh in cold water. Arrange on a platter and top with the shallot, figs, mozzarella, basil and nuts. Mix the vinegar, jam, oil and seasoning in a small bowl and season well, then drizzle this dressing all over the salad right before serving.
10 mins
4 serving
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