Summer leaf salad with figs & pecans

Cooking Salads Summer leaf salad with figs & pecans

A green salad can become something truly leaf-changing if you just add figs.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Preheat oven to 200°C. Spread the pecans over the base of a roasting pan. Roast in oven for 6-10 minutes or until lightly browned. Set aside to cool.
  2. To make the dressing, place the olive oil, sunflower oil, vinegar, mustard and honey in a screw-top jar and shake to combine. Season with salt and pepper.
  3. Place the salad leaves in a serving bowl. Top with pecans and fig. Drizzle with dressing and serve immediately.

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160g pecan halves
3 x 120g bags mixed salad leaves
6 ripe figs, quartered
80ml extra virgin olive oil
2 tbsp sunflower oil
3 tsp raspberry vinegar
2 tsp wholegrain mustard
2 tsp honey
Salt & freshly ground black pepper

Adv

Autors
Preparation time
5
Cooking time
10
Difficulty
Medium
Serves
12 people
Method
Baking
Category
Salads
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