Want to impress at a dinner with a spectacular recipe? This fig and raspberry salad is your best option; the flavors combine perfectly and it's easy to make.
Wash and disinfect the green lettuce and spinach. To dry them, you can spin them in a salad spinner or place them on a towel and dry by applying a bit of pressure on the leaves. Never cut with a knife, as metal causes the leaves to oxidize and wilt.
Tear them a bit with your hands, and place them in a large glass or wooden salad bowl.
Cut the goat cheese into 1 cm thick slices. To make this step easier, place the cheese in the freezer for 10 minutes, so it will be firmer.
Wash the figs and cut them into quarters. Add them to the salad along with the goat cheese.
Distribute the almonds and raspberries; the amount will depend on your preference.
For the vinaigrette: Mix the balsamic vinegar (from wine) and add the honey in a ribbon-like fashion. Whisk vigorously with a whisk, and season with salt and pepper to taste.
Do not drown the salad with the dressing as it will make the leaves watery. It’s better to present it at the end and let everyone serve to their liking.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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