Leaf salad with berries and pine nuts

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
5 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 10
  • 50 g Pine nuts
  • 400–500 g Raspberries
  • 75-100 ml white balsamic vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 6-8 TABLESPOONS Oil (e.g. nut oil)
  • 2 Heads lettuce (e.g. green and endive or lollo rosso)
  • 7-10 Tbsp edible daisies/belloflower

Directions

  1. 1

    Roast the pine nuts and take them out. Select the raspberries and wash them carefully. Puree a good 100 g of berries, if necessary pass through a sieve, stir in vinegar. Season to taste with salt, pepper and a little sugar.

  2. 2

    Embezzle oil vigorously.

  3. 3

    Clean and wash salads, shake well dry and pluck them bite-sized. Mix with seeds and rest of berries in a salad bowl. Drizzle the raspberry vinaigrette over it. Garnish with flowers as desired.

Nutrition Facts

KCAL
90 kcal
CARBS
2 g
FATS
8 g
PROTEINS
1 g