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Salad with fig and mustard dressing

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Ingredients for 4 servings:

  • 80 g lamb’s lettuce
  • 65 g arugula
  • 10 cherry tomatoes
  • 6 tomatoes, dried, preserved in oil
  • 2 tbsp pine nuts, roasted
  • 75 g feta cheese, diced
  • 1 tbsp Parmesan, coarsely grated
  • 1 tbsp mustard (fig)
  • 2 tbsp olive oil
  • 1 tbsp Balsamic vinegar, white
  • salt and pepper
  • Sugar
  • possibly water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

The dressing goes well with all winter salads

Wash and dry the lamb’s lettuce and arugula. Halve the cherry tomatoes. Chop the pickled tomatoes. Mix everything with the pine nuts in a large bowl. Mix the fig mustard with the oil and vinegar. Season with salt, pepper, and sugar. If the dressing is too thick, stir in a little water. Add the feta cheese to the salad. Pour the dressing over the salad. Mix everything together. Finally, sprinkle with shaved Parmesan cheese. As a main meal for two, simply serve with a fish fillet or steak.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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