Charolais Multivitamin Salad
Ingredients
- 4 figs
- 2 pears
- 1 apple
- 60g dried cranberries
- 2 tablespoons of flaked almonds
- 1 Charolais cheese
- 80–100g smoked duck breast, sliced
- Baby leaf salad
- 1 lemon
- 3 to 4 cm of fresh ginger
- 5cl of full-flavoured olive oil
- 1 tablespoon of runny honey
- 1 lime (zest and juice)
- 1 pinch of Espelette chilli
- Salt, pepper
Tip
Instructions
In a bowl, grate the peeled ginger. Then add the zest, lime juice, chilli and honey, and gently stir in the oil whilst mixing to emulsify the sauce. Set aside in the fridge.
Cut half an unpeeled pear into thin slices (see photo for the garnish). Do the same with the apple. Sprinkle the slices with lemon juice to prevent them from turning brown. Peel the remaining parts of the apple and pears and cut them into small cubes. Sprinkle these with lemon juice as well.
Next, fry the flaked almonds in a dry frying pan until they turn a light golden colour.
Arrange a bed of baby leaves on your serving plates. Add the diced apples and pears. Place one fig per plate, cut into a flower shape (cut a cross into each fig, without cutting all the way through. Gently press down on the base of the figs to make the ‘petals’ open). Then add the cranberries and a few slices of duck breast. Arrange the cheese, cut into thin slices and crumbled, followed by the flaked almonds. Drizzle a generous spoonful of vinaigrette over each plate and enjoy straight away with some good country bread.
Tip
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
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