The last sun rays are warming our souls and just before we go into the whole autumn food (which I am very much looking forward to!), a salad is just what you need. And figs are great this time of year and give the little extra to the recipe.
You can see here what you need to prepare:
Ingredients for 2
120g lambs lettuce
2 fresh figs
Ca. 250g button mushrooms
2 tablespoons sunflower oil
For the dressing:
1 teasppon Dijon mustard with Honey (au Miel)
1 teaspoon L’Ancienne mustard
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
Salt & pepper
Just add more of the ratio if you need additional dressing.
Roast the pine nuts in a pan (no oil needed!), stirring continuously, so they don’t burn (which happens really easily). Set aside in a separate bowl and let cool.
Cut the mushrooms into quarters and fry in the same pan as the pine nuts with sunflower oil. Remove from heat once ready.
Meanwhile clean the salad, cut the avocado in half, remove the pit and use a melon scooper to make little round bits.
Prepare the fig (I peeled the skin off, but you can also leave on) by cutting it into quarters.
For the dressing, mix all ingredients above together and whisk and then pour over the salad.