Figs with Balsamic Vinegar and Mozzarella

served by Jeanne Milligan

serves 4 as a first course

12 ripe figs (not too large), stemmed and halved lengthwise

1 teaspoon finely grated fresh lemon zest

1/4 teaspoon sea salt (I like Maldon)

1/8 teaspoon black pepper

1 teaspoon extra-virgin olive oil

1 teaspoon balsamic vinegar

1 tablespoon fresh lemon juice

1 teaspoon chopped fresh thyme

12 ounces buffalo mozzarella at room temperature

Gently toss figs with lemon zest, sea salt, pepper and oil in abowl until coated. Add vinegar, lemon juice and thyme and toss again.

Tear mozzarella into 4 pieces and serve with figs.

I used sea salt with large grains and liked that combination. I used less mozzarella, but chef's call as to the balance of figs and cheese.