•  6 fresh figs, halved
•  180g buffalo mozzarella, torn
•  80g baby rocket (arugula) leaves

red wine vinegar glaze

•  ⅓ cup (80ml) red wine vinegar
•  ⅓ cup (80ml) water
•  1 tablespoon caster (superfine) sugar

  To make the glaze, place the vinegar, water and sugar in a small saucepan over high heat and stir to dissolve the sugar. Bring to the boil and cook for 2–3 minutes or until thickened. Set aside to cool completely. Arrange the figs, mozzarella and rocket on a plate and drizzle with the glaze to serve. Serves 4.