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
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12 Grand Fermage breaded mozzarella bites (3 packets)
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1 punnet cherry tomatoes
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250g baby salad leaves
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4 button mushrooms
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1 pear
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30g butter
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2 tbsp. pine nuts
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3 tbsp mustard
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2 tbsp caster sugar
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2 tbsp sunflower oil
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Salt, pepper
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Preparation
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Slice the cherry tomatoes in two, cut the mushrooms into slices and the pear into slivers.
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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.
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Divide the salad leaves among four shallow bowls and top with the tomatoes, the sliced mushrooms and the pear.
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Cook the breaded mozzarella bites according to the packet instructions.
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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.
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Set 3 mozzarella bites in each plate, then season and serve immediately!
And don't forget to grade the recipe:
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