Fig, Feta, Tomato and Pine Nut Salad

Ingredients

• 2 tbsp pine nuts
• 180 g large radicchio (1 large head)
• a handful arugula
• 200 g cocktail tomatoes
• 4 figs
• 200 g sheep cheese
• 3 tbsp white balsamic vinegar
• 1 tsp Honey
• 4 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Roast the pine nuts in a dry pan until fragrant, then remove from heat and let cool. Separate the radicchio leaves, trim the stem, wash, pat dry, and tear into bite‑sized pieces. Wash and shake off excess water on the arugula. Cut the tomatoes in half. Quarter the figs. Dice the cheese.

2. 2.

   Whisk together the vinegar, honey, olive oil, salt and pepper to make a vinaigrette and taste for seasoning. Arrange all salad ingredients in a large bowl or four smaller bowls, drizzle with the vinaigrette, and serve.