4–6 figs, cut in half or quarters depending on the size of the fig
6–8 fresh mozzarella balls, ciliegine size, torn in half
1 teaspoon of chives, minced
A handful of basil leaves
1 tablespoon fresh mint, thinly sliced
Extra virgin olive oil
Optional: balsamic vinegar or pomegranate molasses
Divide the tomatoes, figs, and mozzarella equally between two plates. Top each plate with chives, the fresh basil, and mint. Drizzle with olive oil and season with sea salt and black pepper. If you choose, finish with a drizzle of balsamic vinegar or pomegranate molasses before serving.