Salad of red & green leaves with feta, walnuts & mostarda f
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 400 | grams | Italian mostarda fruits |
| 225 | grams | Mixed red & green leaves |
| 45 | millilitres | Olive oil |
| 2 | Garlic cloves; thinly sliced | |
| 85 | grams | White bread; cubed |
| 115 | grams | Shelled walnuts |
| 170 | grams | Feta cheese cubed |
| 15 | millilitres | Balsamic vinegar |
| 45 | millilitres | Extra virgin olive oil |
| Salt & freshly ground pepper | ||
Directions
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.
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