1 x 125g ball mozzarella, drained and ripped into chunks
50g hazelnuts, toasted and chopped
small handful basil leaves, torn
3 tbsp balsamic vinegar
1 tbsp fig jam or relish
3 tbsp extra-virgin olive oil
In a large saucepan of salted water, blanch the beans for 2-3 mins. Drain, rinse in cold water, then drain on kitchen paper. Arrange on a platter. Top with the figs, shallots, mozzarella, hazelnuts and basil.
In a small bowl or jam jar with fitted lid, add the vinegar, fig jam, olive oil and some seasoning. Shake well and pour over salad just before serving.