Enjoy this light and fresh Summer salad for lunch or as a side to BBQ meats. It’s perfect for the sunny days ahead.
- 150g speck, sliced into batons and cooked crispy
- 4 figs, cut into quarters
- 100g baby spinach leaves
- 100g baby swiss chard leaves
- 50g walnuts, halved
- 70g chèvre goats cheese
Arrange the salad leaves in a serving dish, place the figs around the dish and sprinkle with the crispy speck.
Crumble the goats cheese over the top and finish with the walnuts. Dress the salad with a drizzle of extra virgin olive oil and finish with a balsamic glaze or vinegar.