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Summer Salad with Figs in Cinnamon Sauce

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Summer Salad with Figs in Cinnamon Sauce

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View in original language

(Português)

Tempo de preparo

30 min(s)

Porções

3 servings

Ingredients

  • Baby watercress | 150 g
  • Chopped Radicchio | 150 g
  • Ripe figs | 4 unit(s)
  • Red onion | 1 unit(s)
  • Extra Virgin Olive Oil | 60 ml
  • Sun-dried tomato | 50 g
  • Balsamic Vinegar | 15 ml
  • Cinnamon powder | 5 g
  • baby arugula | 100 g

Recipe

  1. Peel the onions, cut in half into 3 equal parts.
  2. Drizzle the onion with a little oil, salt and pepper. Mix well and distribute on a baking sheet. Place the onion in the oven or airfrayer for approximately 20 minutes. Stir occasionally to brown on all sides. Remove from the oven and let cool.
  3. Once the leaves have been cleaned and dried, roughly chop them and place in a refractory.
  4. Add the onions, the sun-dried tomato, and cut the figs lengthwise into 4 pieces and mix with the leaves, set aside.
  5. To make the sauce, beat the rest of the oil with the balsamic, cinnamon, salt and pepper. Beat until all ingredients are emulsified.
  6. Now The salad with the dressing and serve.

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