Fresh leaf salad

Name: Fresh leaf salad
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 200 ml Balsamic vinegar; 4 TABLESPOONS demerara sugar; 2 Roman salad hearts (à approx. 150 g); 1 (approx. 150 g) Radicchio Salad; 1 collar Rocket; 1 (approx. 200 g) Lollo Rosso Salad; 4 Figs (about 60 g each); 100 g Pine nuts; 100 g Parmesan cheese; 1 Baguette bread; 1 Garlic clove; 2 TABLESPOONS Olive oil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

200 ml Balsamic vinegar
4 TABLESPOONS demerara sugar
2 Roman salad hearts (à approx. 150 g)
1 (approx. 150 g) Radicchio Salad
1 collar Rocket
1 (approx. 200 g) Lollo Rosso Salad
4 Figs (about 60 g each)
100 g Pine nuts
100 g Parmesan cheese
1 Baguette bread
1 Garlic clove
2 TABLESPOONS Olive oil

Directions

1
Heat vinegar and sugar in a pot and stir until the sugar is completely dissolved. Leave to cool. In the meantime, clean and wash the salads, dab dry and cut into bite-sized pieces. Wash figs, dab dry and cut into quarters. Roast pine nuts in a pan without fat until golden brown. Using a peeler, slice the Parmesan cheese into thin slices. Cut bread into thin slices.
2
Peel garlic and cut into slices. Heat the oil in a frying pan. Add garlic. Fry the slices of bread in it until golden brown. Mix salad, figs and bread and arrange on a plate. Drizzle with vinaigrette and sprinkle with pine nuts and parmesan slices
3
With 10 people: