20220510_134608 (1)


~ 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.



-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

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