Fig, mozzarella, pomegranate + prosciutto salad

Prep 15 min

Total 20 min

Serves 2-4

Chef Devan Rajkulmar prepares a 'figlicious' salad with the finest prosciutto in the WORLD!

quartered figs

1 ball

mozzarella di buffalo, torn into small pieces

50g

prosciutto di Parma, torn into small pieces

¼ cup

flaked almonds

1 cup

cherry tomatoes

4 cups

arugula

½ cup

fresh pomegranate seeds

2 tsp

honey

1 tbsp

lemon, juice

¼ cup

olive oil

½ tsp

kosher salt

To make vinaigrette combine all ingredients in a bowl and whisk, use whisk to break some of the seeds, store in a fridge until required
To blister tomatoes put a pan on medium-high heat. Put two tsp of vegetable oil in the pan and blister tomatoes for 2-3 minutes and remove from pan
Assemble salad by placing arugula on the bottom, and layering with mozzarella, prosciutto, tomatoes. vinaigrette, and almonds.