GRILLED RADICCHIO, FIG & MOZZARELLA SALAD
1 tablespoon pomegranate molasses* 1 tablespoon white balsamic vinegar ½ cup extra virgin olive oil 4 figs, halved lengthways 2 radicchio, quartered lengthways 2 buffalo mozzarella, drained 12 small basil leaves
Preheat oven to 160°C. Line a baking tray with baking paper. Whisk pomegranate molasses, vinegar and ⅓ cup of oil in a bowl until well combined. Season to taste. Place fig halves on prepared tray in oven for 10 minutes or until warm. Heat a chargrill pan over a high heat. Brush radicchio with remaining oil. Chargrill radicchio for 5 minutes or until tender and charred on all sides. Place 2 pieces of radicchio and 2 fig halves on each plate. Tear mozzarella into pieces and arrange on plates. Spoon over dressing and top with basil. Available at gourmet food stores and delicatessens.