Main course
Summer Fig and Goat Cheese Salad with Horseradish and Zucchi 100% Italian Sustainable EVOO dressing
4
people
15′
(cooking time)
20′
(total time)
Difficulty
Easy
Ingredients
Buckwheat | 100 g |
Red Quinoa | 100 g |
Figs | 400 g |
Arugula | 200 g |
Semi-ripened Goat Cheese | 400 g |
Grated Horseradish | 2 teaspoons |
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL | |
APPLE CIDER VINEGAR | |
Salt and pepper | to taste |
Instructions
Rinse the quinoa in a strainer under running water. Add the buckwheat and 400 ml of salted boiling water. To bring out the nutty flavour of the quinoa, before adding the water you can roast it over strong heat for a couple of minutes with a spoonful of evo oil. Cook over medium heat for about 15 minutes. Turn off the heat and leave to stand with the lid on for about 5 minutes to absorb all the moisture. Remove the lid and fluff up the grains with a fork, then leave to cool.
In the meantime, make the dressing. Place the horseradish, a spoonful of vinegar, a pinch of salt and pepper in a bowl and dribble in half a glass of extra virgin olive oil while stirring briskly with a fork, to make a fluid, smooth mixture.
Pour the grains into a bowl and add the arugola and the washed, segmented figs. Add the dressing and mix thoroughly. Complete with the diced cheese and serve immediately.
In the meantime, make the dressing. Place the horseradish, a spoonful of vinegar, a pinch of salt and pepper in a bowl and dribble in half a glass of extra virgin olive oil while stirring briskly with a fork, to make a fluid, smooth mixture.
Pour the grains into a bowl and add the arugola and the washed, segmented figs. Add the dressing and mix thoroughly. Complete with the diced cheese and serve immediately.
