Berry, Almond and Blue Cheese Salad

Ingredients

• 150 g mixed young leafy greens
• 2 stalks oregano
• 3 Stalks Parsley
• 2 beetroot roots (300 g; pre-cooked)
• 45 g blackberries
• 45 g blueberries
• 100 g blue cheese (vegetarian, 50% fat in total)
• 8 edible flowers (dried; e.g. from herbs such as dill, oregano, chives)
• 50 g almond kernels
• 15 g whole grain sugar (1 tbsp)
• 1 Shallot
• 2 tbsp Red wine vinegar
• Salt
• Pepper
• 3 tbsp olive oil

Instructions

1. 1.

   Rinse leafy greens, wash, cut into bite‑sized pieces and spin dry. Wash oregano and parsley, pat dry, strip leaves, mix into the salad and spread on a plate. Slice beetroot thinly and layer between greens. Rinse berries, wash, pat dry and sprinkle over the salad. Roughly crumble blue cheese, scatter over the salad and garnish with edible flowers.

2. 2.

   Halve almond kernels. Melt sugar with 1 tbsp water in a pan over medium heat. Add almonds, stir to caramelize and brown. Remove and let cool for 5 minutes.

3. 3.

   Meanwhile, peel and finely dice shallot. Whisk red wine vinegar with salt, pepper and olive oil. Fold shallot cubes into the vinaigrette and taste.

4. 4.

   Sprinkle almonds over the salad and drizzle half of the dressing over everything; serve remaining dressing on the side.