Marinated buffalo mozzarella on lamb's lettuce with figs

Ingredients for 4 servings:

• 400 g lamb’s lettuce, cleaned
• 1 bunch chives, alternatively 2 tbsp frozen
• 2 tbsp pepper berries, pink, pink
• 5 tbsp Balsamic vinegar, bianco
• salt and pepper
• 1 tbsp liquid honey
• 6 tbsp olive oil
• 1 tbsp mustard, medium hot
• 1 tbsp coarse mustard
• 500 g mozzarella (buffalo)
• 6 figs

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Total time approx. 45 minutes

Good as a starter or small dinner with guests

Finely chop the chives. Crush the pink peppercorns in a mortar. In a bowl, make a vinaigrette by combining the balsamic vinegar, olive oil, salt, pepper, honey, chives, and both mustards. Arrange the trimmed, washed, and well-drained lamb’s lettuce on a platter or plates. Cut the mozzarella into thick slices and arrange them on top of the lamb’s lettuce. Cut the figs into eighths and arrange them on top of the salad. Drizzle everything with the vinaigrette and let it sit at room temperature for 10-15 minutes. Variation: You can use goat’s cheese instead of mozzarella, and you can also use romaine hearts with radicchio and frisée instead of lamb’s lettuce.