Put the vinegar, port, cinnamon and star anise in a small pan. Bring to the boil, then simmer for 10 minutes until the mixture reduces and turns syrupy. Leave to cool.
Put a little salad on each of the serving plates. Dip the cut side of each of the fig halves into the syrup, then arrange on the leaves.
Tear the mozzarella into bite-size pieces and scatter over the top. Drizzle with remaining sauce to serve.
Tip: The syrup can be made up to 1 day in advance, chill until needed.
To make a delicious, meatier version of this Italian-inspired starter, arrange 2-3 torn Parma ham slices on the plates, along with the figs and torn mozzarella.
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