Mixed Leafy Greens with Avocado

Ingredients

• 150 g romaine lettuce head (1 romaine lettuce head)
• 150 g small radicchio (1 small radicchio)
• 1 Lime
• 1 tbsp Maple Syrup
• Fleur de sel
• Pepper
• 6 tbsp Olive oil
• 1 ripe Avocado
• 2 basil stems
• 30 g pecorino cheese (1 piece)

Instructions

1. 1.

   Clean, wash and dry the salads. Tear the leaves into bite‑sized pieces and place them in a bowl.

2. 2.

   Cut the lime in half and squeeze out the juice.

3. 3.

   For the vinaigrette whisk lime juice with maple syrup, a pinch of fleur de sel and pepper. Whisk the olive oil into the mixture until emulsified.

4. 4.

   Peel the avocado, halve it, remove the pit and slice the flesh lengthwise into thin slices.

5. 5.

   Wash the basil, dry it and pluck the leaves. Cut the leaves into fine strips.

6. 6.

   Drizzle half of the vinaigrette over the salad. Gently toss and divide among four plates.

7. 7.

   Pour the remaining vinaigrette over the avocado slices and arrange them on top of the salad.

8. 8.

   Sprinkle basil over everything and grate pecorino cheese on top.