Fig, Prosciutto, and Fresh Mozzarella Salad with a Balsamic Vinaigrette Dressing

I think this easy salad is a taste sensation. The combination of flavors and textures really makes it a delight to eat. The figs are sweet, the lettuce leaves are crunchy, the prosciutto is salty, the salad dressing is a bit tart, and the mozzarella is soft, mild, and seems to balance the salad.



Fig, Prosciutto, and Fresh Mozzarella Salad with a Balsamic Vinaigrette Dressing
Makes 2 Servings

Ingredients
4 ripe figs
1 bag of ready to use salad, or any mix of leaves you like in an appropriate portion for two
4 slices of prosciutto or other dry cured ham, cut into large pieces
Fresh mozzarella, cut into bite size pieces
3-4 tbsp olive oil (not extra virgin)
1 tbsp balsamic vinegar
1/2 tsp whole grain mustard
1/2 tsp garlic powder or one garlic clove, crushed
1/2 tsp freshly ground black pepper
1/2 tsp kosher or sea salt

Prepare the balsamic vinegar dressing. Combine the mustard, salt, pepper, garlic, and vinegar. With a whisk in one hand, and olive oil in the other, slowly emulsify the olive oil into the other ingredients by pouring it in slowly and whisking vigorously.

Assemble the salad. Cut a crisscross into the figs, without cutting all the way through. Squeeze the bottom of the fig a bit to expose the pink flesh inside. Place lettuce on the bottom of the bowl, and distribute the other ingredients on top. Just before serving, lightly dress the salad with the dressing. Alternatively, you can leave the dressing on the side so that people can choose the amount of dressing, if any, they'd like on their salad.

Pork Roulade with Tomatoes and Mozzarella

Ingredients: 1 pork roulade, 1 onion, thyme, 250 ml sieved tomatoes, 1 stock cube, 3 tomatoes, mozzarella,

Bake 1 pork roulade around brown. Lower the heat when the roulade is brown and add a little water. Let the roulade be cooked in 45 minutes. Preheat the oven at 170 degrees. Remove the net or the strings of the roulade and cut into slices. Keep separately. Bake in hot oil 1 chopped onion with thyme until the onion is soft. Add 250 ml sieved tomatoes and crumbled stock cube. Bring to the boil briefly, then pour the tomato sauce in an oveproof dish. Cut 3 tomatoes and 1 mozzarella in slices. Put in the ovenproof dish with the slices roulade with in between tomato and/or mozzarella slices. Place the ovenproof dish about 20 minutes in the preheated oven or until the mozzarella has melted. Good with a salad and Flemish fries. Enjoy!

Pork Tenderloin with Sundried Tomatoes and Mozzarella

Ingredients 1 pork tenderloin (about 300 grams), 3 sundried tomatoes, 1/2 ball mozzarella, cheese spread, salt, pepper, 1/2 cube stock, 50 ml cream, 50 ml water,

Number of persons: 2

Preheat the oven to 180 degrees. Cut the tenderloin in 2 and cut the tenderloin open. Spread with cheese spread. Chop 3 sundried tomatoes finely and spread it with pieces mozzarella on the pork tenderloins.Fold the the tenderloin, Don’t forget the tail to double fold it so you have the same thickness everywhere. Season with salt and pepper. Bake the pork tenderloin around brown in hot butter. Add to the gravy 1/2 cube stock, 50 ml cream and 50 ml water, stir to dissolve. Place the pork tenderloin in a ovenproof dish and pour the gravy in it. Place the ovenproof dish about 20 minutes in the preheated oven. Serve with a salad and baked potatoes. Enjoy!

Meatballs with Mozzarella

Ingredients: 500 grams minced beef, 1 egg, 1 sachet meatball seasoning, mozzarella,

Number of persons: 5

Mix 500 grams minced beef, 1 egg and 1 sachet meatball seasoning. Dived the minced beef and put in each a piece of mozzarella. Fold the minced beef over the mozzarella and make a ball. Place the meatballs in an ovenproof dish. Preheat the oven at 90 degrees and let the meatballs slowly cook 1 1/2 hour in the oven. Put the last quarter of the oventime the oven at 140 degrees so the meatball is cooked inside. Serve with a salad and potatoes. Enjoy!

Chicken Breast filled with Spinach and Mozzarella

Ingredients: 2 chicken breast, 4 cubes frozen spinach, mozzarella, salt, pepper, chicken seasoning, grated cheese,

Number of persons: 2

Preheat the oven at 190 degrees. Defrost 4 frozen spinach cubes . Cut open 2 chicken breast and fill with spinach and mozzarella. Tie the chicken breasts down with kitchen twine. Season the chicken breasts with salt, pepper and chicken seasoning. Place both chicken breasts in an ovenproof dish. Sprinkle with grated mature cheese and put the ovenproof dish about 30 minutes in the preheated oven. Serve with baked potatoes and peas for example. Enjoy!

Chicken Breast with Mozzarella and Basil

Ingrediënten: 2 chicken breasts, mozzarella, basil, 1/2 tomato, capers, salt, pepper, 1 egg, breadcrumbs,

Number of persons: 2

Preheat the oven to 180 degrees. Cut the chicken breasts open (like an envelope). Mix in a bowl mozzarella with basil, chopped tomatoes and chopped capers. Fill the chicken breasts with the mozzarella mixture. Sprinkle the chicken breasts with salt and pepper. Take both chicken breast through an beaten egg and then the breadcrumbs. Place the chicken breasts in an ovenproof dish. Turn the ovenproof dish about 25 minutes in the preheated oven. Put the last 5 minutes the oven on the grill stand at approximately 250 degrees. Serve with a salad and baked potatoes. Enjoy!