Instructions

1. First make the marinade. Pour the vinegar, lemon juice and pomegranate into a pan, bring it to the boil and reduce it by half. Add honey and some olive oil to taste and let it cool.
2. Cut the figs into wedges, then put them into a bowl and pour over the dressing. Season to taste.
3. Marinate for at least 30 minutes before serving.
4. Drain the mozzarella balls.
5. Thread each wedge on a cocktail stick or wooden skewer with a couple of bocconcini and a basil leaf (you can add half a slice of prosciutto if you like). Arrange these on a plate and scatter pomegranate seeds over them.
6. Alternatively scatter some salad leaves on 4-6 plates, arrange the figs and mozzarella balls on top, scatter the pomegranate seeds over them and drizzle with the marinade.