On my first trip back to Lebanon in 1997, I remember arriving to the village where my family is from to the sweet aroma of figs in the air. I probably ate more figs that summer than I have in my whole life. When my wife brought home a case of figs from the market I knew we had to come up with something special. The flavors in this salad are simple and sure to please your family the way it did ours.
Makes 6 servings
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 1/2 tablespoon honey
1 teaspoon Dijon mustard
8-10 fresh figs, halved
1 (8-oz.) package fresh mozzarella cheese sliced
4 cups baby arugula
1. Place first 4 ingredients in a bowl and whisk together. Add salt and pepper to taste. Place figs in mixture and let stand for at least 30 minutes.
2. Arrange mozzarella, arugula and grape tomatoes on a large platter. Spoon fig mixture over cheese and season with salt and pepper to taste.