Cette élégante salade d'automne présente une délicieuse combinaison de jeunes pousses variées, de figues fraîches et sucrées, de noix grillées et de fromage de chèvre crémeux, le tout relevé d'une vinaigrette miel-balsamique. Parfaite pour un repas léger ou comme accompagnement raffiné, elle est à la fois végétarienne et sans gluten.
This elegant autumn salad features a delightful combination of soft mixed leaves, sweet fresh figs, toasted walnuts, and creamy goat's cheese, all brought together with a honey-balsamic dressing. Perfect for a light meal or as a stunning side dish, it’s both vegetarian and gluten-free.Author:
Agi
Ingredients
100 g mixed leaves (red leaf, frisée and radicchio)
4 ripe fresh figs, quartered
50 g walnut halves, lightly toasted
80 g soft goat's cheese, crumbled
3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 tsp honey
½ tsp Dijon mustard
Salt
freshly ground black pepper
Directions
Spread the mixed leaves over a large plate or shallow bowl.
Arrange the fig quarters over the leaves and scatter with toasted walnuts and crumbled goat's cheese.
Whisk the dressing until emulsified, drizzle over the salad and serve straight away.
