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Baby Boomer Recipes | Fig and Mozzarella Salad with Raspberry Dressing

Fig Salad and Mozzarella with Raspberry Dressing

Rebecca Forstadt Olkowski
Have a lovely plate of fresh figs with mozzarella for a light and tasty salad.
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Course Salad

Ingredients
  

  • Fresh Arugula Leaves per salad plate
  • Fresh Figs stems snipped and quartered 1-2 per plate
  • Fresh mini mozzarella balls 6-8 per plate

Dressing

  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp Raspberry vinegar
  • 1 tsp honey
  • 1 tsp Dijon Mustard
  • 1 tsp of snipped fresh thyme or 1/2 tsp of dried thyme

Instructions
 

  • Arrange arugula leaves on salad plates
  • Place quartered figs and mozzarella balls on top of the leaves

Dressing

  • Blend all ingredients with a fork
  • Drizzle over salad plates