Autumnal Salad
Ingredients
Salad Base
mixed salad greens
2 handful
pear
1 piece
fig
4 piece
bresaola
8 slice
goat cheese crottin
2 piece
hazelnuts (crushed)
30 g
red onion pickles
2 tbsp
Dressing
olive oil
3 tsp
mustard
1 tsp
honey vinegar
3 tsp
espelette pepper
1 pinch
salt
1 pinch
Instructions
Prepare the pear
Cut the pear into quarters.
Sauté the pear
Sauté the pear quarters in a pan with a drizzle of olive oil, rosemary and a pinch of espelette pepper.
Prepare the figs and cheese
Cut the figs into 6 pieces each and the goat cheese crottins into 8 pieces.
Make the dressing
In a bowl, mix the olive oil, mustard, a pinch of salt, a pinch of espelette pepper and the honey vinegar. If you don't have honey vinegar, replace it with a generous spoonful of honey.
Assemble the salad
Place the mixed salad greens in the bottom of a plate. Add the sautéed pear, figs, red onion pickles, goat cheese, bresaola slices and crushed hazelnuts. Drizzle with the dressing.
Original recipe
Storage
Best eaten fresh. If stored, keep dressing separate to avoid wilting.
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