A beautiful salad drizzled with balsamic and served with homemade mozzarella.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 30 minutes
Place the balsamic vinegar, caster sugar, currants, fennel seeds and cinnamon quill in a saucepan. Place over medium heat, bring to a simmer and cook for 12 minutes or until reduced. Set aside and cool. Meanwhile, blanch the asparagus and sugar snap peas in a saucepan of boiling water, remove and refresh in cold water. Using a vegetable peeler, slice asparagus spears lengthwise. Slice open peas. Arrange on a plate with the mint, basil, sorrell, mozzarella and figs. Drizzle with dressing and serve with a slice of toasted sourdough.
Photography Brett Stevens
As seen in Feast magazine, October 2013, Issue 25.