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Mixed Leaf Salad with Figs and Mozzarella Fritters

  • Difficulty: easy
  • Budget: $$$$$
  • Mixed Leaf Salad with Figs and Mozzarella Fritters


  • - 200g mixed leaves (spinach, rocket, beetroot etc.)
  • - 12 fresh figs

For the ham

  • - 2 slices of Parma ham
  • - 50g blanched pistachio nuts

For the dressing

For the mozzarella fritters

  • - 12 mozzarella balls
  • - 2 eggs
  • - 40g flour
  • - 50g breadcrumbs
  • - 1 litre of cooking oil


  1. Preheat the oven to 150 °C (Gas mark 5).
  2. Arrange the slices of Parma ham on an ovenproof plate and bake for about 15 minutes.
  3. Leave to cool and then crush them with the pistachios.
  4. In a bowl, make the dressing by first adding the honey and Maille Sauternes white wine vinegar and then pouring the oils in gradually, stirring vigorously.
  5. Break the eggs into a bowl, beat them and season with salt and pepper.
  6. Coat the mozzarella balls in flour, then in the beaten egg and finally in the breadcrumbs. For a crisper result and for added strength, repeat the coating process with the beaten eggs and breadcrumbs.
  7. Fry the mozzarella balls for about 1 minute in the oil at 160°C (they should be golden), then immediately drain them on some absorbent paper.
  8. Cut the figs into quarters. In a bowl, mix the leaves together with the dressing.
  9. In a deep dish, arrange the leaves and figs. Arrange the mozzarella balls and sprinkle all of them with the parma ham-pistachio mixture.
Prep Time:
25 minutes
Cooking Time:
15 minutes
Total Time:
40 minutes
4 people

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