An elegant autumn salad full of contrasts! The crispy Mozzarella Sticks provide a surprising bite, perfectly balanced with the soft, grilled figs and the nutty crunch of toasted pine nuts. The arugula blend brings zest and freshness, while the balsamic crema provides a sweet-sour finishing touch. Serve with rustic baguette as a sophisticated lunch or as a tasty start to an autumn menu.
Bake the Mozzarella Sticks in the oven, airfryer or deep fryer. The correct baking times are indicated on the packaging.
Next, halve the figs and brush them lightly with olive oil. Grill them briefly in a grill pan or on the barbecue until they have light grill marks. Then toast the pine nuts in a dry frying pan or in the oven until golden brown.
Mix arugula melange in a bowl with olive oil and season with salt and pepper.
Divide the arugula among four plates and top with the grilled figs and Mozzarella sticks. Garnish with basil leaves and the toasted pine nuts. Drizzle the balsamic crema over the salad and serve with rustic baguette.