Salade de chèvre chaud, figues et noix
By: Agi Kaja
Cette élégante salade d'automne présente une délicieuse combinaison de jeunes pousses variées, de figues fraîches et sucrées, de noix grillées et de fromage de chèvre crémeux, le tout relevé d'une vinaigrette miel-balsamique. Parfaite pour un repas léger ou comme accompagnement raffiné, elle est à la fois végétarienne et sans gluten.
Recipe from Whole Food Earth®
Fig, Walnut & Goat's Cheese Salad
Servings
4Prep Time
10 minutesThis elegant autumn salad features a delightful combination of soft mixed leaves, sweet fresh figs, toasted walnuts, and creamy goat's cheese, all brought together with a honey-balsamic dressing. Perfect for a light meal or as a stunning side dish, it’s both vegetarian and gluten-free.
Ingredients
- 100 g mixed leaves (red leaf, frisée and radicchio)
- 4 ripe fresh figs, quartered
- 50 g walnut halves, lightly toasted
- 80 g soft goat's cheese, crumbled
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- ½ tsp Dijon mustard
- Salt
- freshly ground black pepper
Directions
- Spread the mixed leaves over a large plate or shallow bowl.
- Arrange the fig quarters over the leaves and scatter with toasted walnuts and crumbled goat's cheese.
- Whisk the dressing until emulsified, drizzle over the salad and serve straight away.
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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