Fresh fig and goat cheese sa­lad

Le Reflet (The News) - - NOS MEILLEURS VOEUX! OUR BEST WISHES! -

If you par­tied last night, and you’re loo­king for a heal­thy way to use up your lef­to­ver bub­bly, this re­fre­shing sa­lad is just what you need. Start to fi­nish: 15 mi­nutes Ser­vings: 4 In­gre­dients Vi­nai­grette

• 1/2 cup olive oil

• 1/2 cup lef­to­ver spark­ling wine

• 1/4 cup white wine vi­ne­gar

• 1 ta­bles­poon old fa­shio­ned mus­tard • 1 ta­bles­poon ho­ney or maple sy­rup • Salt and pep­per to taste

Di­rec­tions

1. In a bowl, whisk to­ge­ther all the vi­nai­grette in­gre­dients un­til ful­ly mixed. 2. Toast the pe­cans over the stove in a dry pan un­til they’re light­ly brow­ned. Once they’ve co­oled, chop them.

3. Place greens on 4 plates, and di­vide the

figs, pe­cans and goat cheese equal­ly. 4. Drizzle vi­nai­grette over each plate and

serve.

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