Author Notes
A delicious and simple salad that's packed with flavour. —myinspiration
Ingredients
- For the Salad
-
6
medium Button Mushrooms, thickly sliced
-
1
Red Onion finely sliced
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8
Walnuts roughly chopped
-
3 tablespoons
Balsamic Vinegar
-
2
Large fresh Figs, cut into thick slices
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Black Pepper to season
-
Fresh Spinach and Rocket to serve with
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8
Large Green Olives
- For the Dressing
-
1.5 tablespoons
Carob Syrup
-
1 tablespoon
Balsamic Vinegar
Directions
-
Heat 2 tbsp water in a non stick saute pan and add the mushrooms and cook for 2 minutes before adding in the balsamic vinegar, keep the heat on medium/high and cook for a further 6 minutes. Toss in the red onion and walnuts, add a pinch of black pepper, mix everything together and turn off the heat.
-
Prepare your mixed leaves in your serving bowl, make it into a nest, then spoon the mushroom mixture into the centre, arrange your sliced figs around the side and add the green olives on top
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.For the dressing, mix together the carob and balsamic vinegar in a small cup and give it a quick whisk and drizzle over the salad.
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Serve with a slice of your favourite bread smothered in hummus on the side.
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