Today, I would like to propose you a fresh recipe for early autumn, before getting to warmer dishes later. Here is then:
My mixed salad with pink grapes
- pink grapes with large berries
- one organic carrot
- some baby spinach leaves
- some oak leaf salad leaves
- one tomato
- half an organic orange
- some chive stalks
- some almonds
- three pitted prunes
Vinaigrette dressing ingredients:
- three dried apricots
- grape seed oil
- raspberry-flavoured red wine vinegar
- Dijon mustard
Prepare the dressing in advance:
Dice the apricots; set aside.
Mix mustard, vinegar, salt and pepper, then add oil and mix again. Add some water and further mix to an emulsion. Finally add apricot dice. Set aside.
Prepare the salad:
Clean fruit and vegetables that need to be cleaned. Separate grape berries and cut each of them into three slices. Grate the carrot after trimming off both ends. Leave baby spinach and almonds as they are. Shred the salad into chiffonnade, then dice the tomato, prunes and orange. Set aside. Finely chop chives.
Place on a dish.
Season with the vinaigrette dressing just before serving or serve the salad with the dressing on the side.