Autumn salad: breaded mozzarella bites with tomatoes, figs and mushrooms
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Guests 4 people
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Preparation 30 minutes
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Cooking 15 minutes
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Difficulty Easy
To make this recipe
Ingredients
- 12 Grand Fermage breaded mozzarella bites (3 packets)
- 1 punnet cherry tomatoes
- 250g baby salad leaves
- 4 button mushrooms
- 1 pear
- 30g butter
- 2 tbsp. pine nuts
- 3 tbsp mustard
- 2 tbsp caster sugar
- 2 tbsp sunflower oil
- Salt, pepper
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Preparation
- Slice the cherry tomatoes in two, cut the mushrooms into slices and the pear into slivers.
- In a frying pan, melt the butter and sugar until the mixture begins to brown, then caramelize the tomatoes for 2 - 3 minutes, turning regularly.
- Divide the salad leaves among four shallow bowls and top with the tomatoes, the sliced mushrooms and the pear.
- Cook the breaded mozzarella bites according to the packet instructions.
- While they’re cooking, prepare your salad dressing: in a small bowl, mix the mustard, sunflower oil and pine nuts. Season with salt and pepper.
- Set 3 mozzarella bites in each plate, then season and serve immediately!
And don't forget to grade the recipe:
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