Cheese, cured beef, walnut and dried fig salad
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 6 more Indicative dietary requirements
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Recipe characteristics
Salad
Lunch · Dinner
15 to 30 minutes
Ingredients
＋ Añadir a un menú- Rocket 100 g
- Sheep’s cheese rind removed 200 g
- Cured beef thin slices 80 g
- Walnuts shelled 60 g
- Dried figs stalks removed 80 g
- Wholegrain mustard 15 g
- Honey 20 g
- White wine vinegar 25 g
- Extra virgin olive oil 40 g
- Parsley 3 g
- Salt only if needed 0.5 g
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Method
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Toast the walnuts in a dry pan over medium-low heat for 3–5 minutes, stirring. Transfer to a plate to stop them toasting.
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Thinly slice the figs, cut the cheese into small wedges and the cured beef into wide strips.
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Wash and dry the rocket. Whisk the mustard with the honey, vinegar and oil. Taste and add salt only if needed, allowing for the cheese and cured beef.
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Divide the rocket between plates and arrange the cheese, cured beef, figs and walnuts on top. Drizzle with the dressing and finish with chopped parsley.
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