Enjoy this light and fresh Summer salad for lunch or as a side to BBQ meats, figs and pancetta are the perfect pairing of sweet and salty.
150 g speck, sliced into batons and cooked crispy
4 figs, cut into quarters
100 g baby spinach leaves
100 g baby swiss chard leaves
50 g walnuts, halved
70 g chèvre goats cheese
1
Arrange the salad leaves in a serving dish, place the figs around the dish and sprinkle with the crispy speck.
2
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.
Ingredients
150 g speck, sliced into batons and cooked crispy
4 figs, cut into quarters
100 g baby spinach leaves
100 g baby swiss chard leaves
50 g walnuts, halved
70 g chèvre goats cheese
Directions
1
Arrange the salad leaves in a serving dish, place the figs around the dish and sprinkle with the crispy speck.
2
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.
