Instructions

1. Mix the port, vinegar, cinnamon and anise in a saucepan. Bring to the boil then simmer until it's reduced to a thick sauce. This will take about 10 minutes. Let it cool.
2. Cut the figs in half or wedges.
3. Scatter some salad leaves onto plates. Dip the figs into the sauce (cut-side down), then put these on top of the salad.
4. Drain the mozzarella, then using your fingers tear it into small chunks. Scatter these around the figs. Drizzle with the remaining syrup and serve.