Salad with figs, avocado and farmer's cheese
3 servings
15 minutes
This salad is a harmonious blend of fresh, rich flavors from Europe. Tender figs add natural sweetness, while creamy avocado contributes a velvety texture. Farm cheese provides a rich dairy taste, and pine nuts add a nutty crunch. An orange dressing with rice vinegar creates a refreshing citrus aftertaste. This dish works well as a light lunch or an exquisite appetizer that highlights natural ingredients. Inspired by Mediterranean traditions, it beautifully complements the wine list and decorates any table with its elegance and color contrast.
1
Peel the orange from the skin and white membranes using a knife. Then cut the segments, avoiding the membranes. Squeeze the juice from the remaining part with membranes into a bowl.
- Oranges: 2 pieces
- Rice vinegar: 50 ml
- Sugar: to taste
- Salt: to taste
- Olive oil: 60 ml
2
Add rice vinegar, sugar, and salt to the orange juice. Whisk while gradually pouring in olive oil.
3
Cut the figs into large wedges, peel and pit the avocado, and slice it into half-moons, break the cheese into large pieces by hand.
- Fig: 6 pieces
- Avocado: 2 pieces
- Farmer's cheese: 300 g
4
Mix arugula with half of the dressing. Place arugula on a plate, carefully arrange orange slices, figs, and cheese pieces, drizzle with the remaining sauce, and garnish with toasted pine nuts.
- Rocket (arugula): 90 g
- Oranges: 2 pieces
- Fig: 6 pieces
- Farmer's cheese: 300 g
- Olive oil: 60 ml
- Pine nuts: 50 g