Fig Hazelnut Salad

This bright salad is a perfect transition from the summer to fall.

  • Servings 1-2
  • 20 mins.
  • Easy

Recipe

Ingredients

  • 5-10 leaves of Romaine Lettuce, chopped roughly
  • 1 small Butter Lettuce, tear the leaves to big chunks
  • 20 Mint leaves
  • 8-10 Figs, quartered
  • Handful Toasted Hazelnut (skin removed), chopped
  • Edible flowers for decoration, optional

For the dressing:

  • ¼ cup Olive Oil
  • 2 tbsp. Apple Cider Vinegar
  • 1 tbsp. Dijon Mustard
  • 1 tbsp. Maple Syrup
  • ½ tsp. Salt

Directions

  1. Put all the lettuce leaves in a large bowl, add the mint, figs and hazelnuts over.
  2. Make the dressing – put all the ingredients in a small bowl and bit until the liquid is thick.
  3. Toss the salad and serve. Sprinkle the flowers over.

Pro Tips

If you don’t want your salad to get mushy, pour the dressing into the salad a few minutes before you ready to sit down to eat.

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