Fig Salad with Date Dressing & a Crunchy Topping
Prep: 15 minutes
1 shallot, peeled and very finely chopped
½ tsp Biona Dijon Mustard
2 tbsp Biona Date Syrup
Freshly ground black pepper
2 tbsp Biona Extra Virgin Olive Oil
Handful of fresh mint
8 handfuls of mixed salad leaves
6 fresh figs, quartered
Handful of fresh basil
100g vegan feta
Good4U Garlic & Herb Salad Topper
- Place the chopped shallot, mustard, date syrup and the juice of the lemon in a small bowl. Season with salt and pepper to taste. Add olive oil and whisk to combine as you go. Chop the mint and add to the bowl.
- In a large serving dish, add the salad leaves and scatter the figs evenly.
- Drizzle the date dressing over the leaves and add the basil leaves. Toss everything together until the salad leaves and figs are coated in the dressing.
- Crumble the vegan feta and scatter it over the salad. Finish with a generous sprinkling of our Garlic & Herb Salad topper and it’s ready to serve.