Recipes

Spring Salad with Fig and Citrus Vinaigrette

This salad is super light and simple, so that you can enjoy the freshness of the ingredients. We recently went to the farmer’s market and got a bunch of the most beautiful greens and some pretty radishes too. We made a simple salad, slicing the radishes paper thin and topping it with a sprinkle of Parmesan. What made the salad spectacular was the vinaigrette. We picked up a little bottle of blood orange olive oil and a little bottle of fig balsamic vinegar the last time we were on the 30a and hadn’t had a chance to use them. Don’t miss out on snagging some if you are headed down this summer, you won’t be disappointed!

Serving Size: 8

Ingredients:

For the Salad:

1 large bag of spring greens

6 radishes sliced paper thin

1/2 cup Parmesan cheese, finely shaved

For the Dressing:

½ cup fig balsamic vinegar

½ cup blood orange olive oil

1 teaspoon dijon mustard

¼ teaspoon salt

¼ teaspoon pepper

½ teaspoon herbes de provence

½ teaspoon sugar

3 cloves of garlic minced

Instructions:

Wash the greens and spin them dry.

Use a Mandoline to slice the radishes paper thin.

Top the greens with radish slices and a sprinkle of Parmesan.

Whisk the dressing ingredients together in a small bowl.

Serve each salad with a side of dressing.

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