6 fresh figs, halved
180g buffalo mozzarella, torn
80g baby rocket (arugula) leavesred wine vinegar glaze
⅓ cup (80ml) red wine vinegar
⅓ cup (80ml) water
1 tablespoon caster (superfine) sugarTo 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.
