In a pot, boil the water with white wine, white wine vinegar, sugar and a sprig each of rosemary and thyme and bay leaf. Prick the figs a few times with a thin needle and add them to the boiling liquid. Bring to the boil again, remove from the heat and leave to infuse in the liquid for about 5 minutes. Then refrigerate with the liquid and let the figs marinate for eight hours. Turn them from time to time.
Gently heat the olive oil in a saucepan and pluck the remaining herbs. Add the herbs, remove the pot from the heat and let the oil cool. Cut the mozzarella balls in half and pour the herb oil including herbs over them. Leave to marinate in the refrigerator for 8 hours.
To serve, drizzle some old balsamic vinegar on the plates and cut the figs in half. Now arrange two hemispheres of marinated mozzarella and two fig halves on each. Season the mozzarella with freshly ground sea salt and pepper and drizzle a little herb oil on top if desired.
Preparation Tip:
Decorate the plate with fresh thyme or rosemary!
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