Method:
Prepare a dressing with vinegar and oil and
season with salt and pepper. Mix the salad with the vinaigrette and arrange
on plates. Cut the avocado and the cheese into pieces and
sprinkle over the salad together with the walnuts. Pour the honey into a pan, squeeze in the
garlic and heat. Halve the figs and add them to the pan with
the cut side down. Cook over a medium heat for one to two
minutes. Pour over the salad.
Method:
Peel
the curcumber and cut into small pieces. Cut the strawberries into two
halves. Slice the onion thinly. Put all in a bowl. Whisk the olive
oil, vinegar, salt, pepper and the honey (if you like). Pour dressing
over salad and toss gently to combine.
Method:
Pull
apart or chop the bread into bite-size
pieces. Slice the onion thinly and chop rosemary and garlic. Cut the
cherry tomatoes into two halves and chop the mozzarella in bite-size
pieces. Heat the olive oil in a pan and fry the bread,
garlic and herbs. Whisk the olive oil, Aceto Balsamico, salt,
and pepper. Mix all with the arugula and olives in a bowl and serve.
Method:
Mix together the ingredients for the dressing.
Wash the salad. Pour dressing over salad and toss gently to combine.
Cut the bread into cubes, mix it with herbs and chopped garlic. Then roast
these in a hot frying pan until golden brown and crispy. Roast the nuts. Chop
the mushrooms and simmer in a pan. Cut eggs into slices.
Serving:
Arrange all over salad and serve.
The dressing can be kept for approx. one week in the refrigerator.