Spring, Summer
Fig Caprese Salad

Serves: 2 people

• 3 fresh figs
• 1 tablespoon pistachios
• 1 large, fresh ball of mozzarella or burrata
• Bunch of Bordeaux or greek basil
• 1 tablespoon pistachios
• 1 tablespoon olive oil
• 1 tablespoon pomegranate syrup

Use your hands to gently pull apart the figs into uneven, bite sized pieces and place onto a serving plate.
Repeat this step with the mozzarella, placing the pieces onto the plate next to the figs.
Sprinkle with olive oil, pomegranate syrup, pistachios and the basil leaves.