~ 3 portions

• 25 gr. Spinach baby leaves
• 25 gr. Beetroot baby leaves
• 35 gr. Arugula baby leaves
• 25 gr. Valeriana leaves
• 50 gr. Lolo rosso hand- chopped
• 50 gr. Lolo Verde hand-chopped
• 20 gr. Radicchio hand-chopped
• 40 gr. Dried Figs cut in pieces
• 40 gr. Dried Prunes cut in pieces
• 3 Strawberries in slices
• 20 gr. Pistachio
• 5 gr. Sunflower seeds
• 5 gr. Flax seeds
• 50 gr. Manouri cheese broken in pieces
• 10 ml. honey-balsamic vinegar syrup for garnish
• 100 ml. balsamic vinaigrette

Vinaigrette recipe:

1. 60 ml orange juice
2. 20 ml black balsamic vinegar
3. 20 gr mild mustard
4. 6-7 peppermint leaves
5. 2 gr salt
6. A pinch of ground pepper
7. One ice cube
8. 160 ml extra virgin olive oil

Put all the ingredients from 1 to 7 in a blender (I use thermomix) and mix for 1 minute in high speed. Then reduce the speed and slowly (but continuously) add the olive oil. Store it in closed container for up to 4 days.

 

Assembly:

-At first make your vinaigrette and set aside.
-After you cut, wash, and dry your leafy vegetables, mix them in bowl with the dried figs and prunes, and the pistachios, sunflower seeds, and flax seeds.
-Dress with the vinaigrette and serve in your plates or plater if it’s for share.
-Garnish on top with the pieces of Manouri cheese and the sliced strawberries.
-For a finishing touch spread some of the honey-balsamic vinegar syrup to give a nice look and an extra punch of flavor