| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits, Grains, Dairy |
Vegetarian |
Veg4, Vegetarian |
1 |
servings |
INGREDIENTS
| 400 |
g |
Italian mostarda fruits |
| 225 |
g |
Mixed red & green leaves |
| 45 |
ml |
Olive oil |
| 2 |
|
Garlic cloves; thinly sliced |
| 85 |
g |
White bread; cubed |
| 115 |
g |
Shelled walnuts |
| 170 |
g |
Feta cheese cubed |
| 15 |
ml |
Balsamic vinegar |
| 45 |
ml |
Extra virgin olive oil |
|
|
Salt & freshly ground pepper |
INSTRUCTIONS
FOR THE DRESSING
1. Drain the mostarda fruits, reserving a tablespoon of the syrup for the
dressing. Remove any stones and roughly chop the fruits.
2. Arrange the leaves decoratively on 6 large plates.
3. In a wok or frying pan, heat the oil over a low to moderate heat and
gently stir-fry the garlic and bread cubes until the bread is golden and
crispy. Discard the garlic and drain the croûtons on kitchen paper.
4.Make the dressing: place all the ingredients in a small screw-top jar
together with the reserved syrup from the mostarda fruits. Seal and shake
until well amalgamated.
5.Sprinkle all the croûtons, walnut pieces, cheese and mostarda fruits over
the leaves. Drizzle the salad with the dressing and serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“There’s hope. There’s God.”