In an effort to keep vary our after school snacks, we have recently come up with this port figs cucumber and mozzarella salad. The first time I ever cooked with figs was with my Duck Breast with Port and Figs back in 2008 and I knew instantly that I was in love with this fruit. So much so, I’ve had fig trees throughout the years and currently have a brown turkey fig tree and a black mission fig tree in my back yard. This recipe is easy to make, healthy, and will be loved by kids and adults alike!
Port Figs Cucumber and Mozzarella Salad
Ingredients
- 1 pint of brown turkey figs, havled
- 1 Tbsp olive oil
- 1/4 cup port wine
- 1 large cucumber, thinly sliced lengthwise
- 1 ball mozzarella, sliced
- 1 Tbsp basil, chopped
- freshly cracked sea salt
- freshly cracked black pepper
Prepare
- First, prechop all of the ingredients needing chopping and set aside.
- In a large stainless steel skillet, bring 1 Tbsp of olive oil to medium heat, add the figs, and stir cooking each side for three minutes.
- Add half of the port wine and stir for 2 minutes. Add the rest of the wine and cook for three minutes, flipping the fig halves, halfway through. Turn off the heat once the port is reduced and the texture looks syrupy.
- Plate the mozzarella slices, and top with the cucumber slices. Place the figs and drizzle extra port sauce over each and sprinkle the whole plate with the chopped basil, sea salt, and black pepper. Enjoy!
