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Greek · Salad
Arugula Salad with Dried Figs and Pasteli
Peppery wild arugula with sweet dried figs, wrinkled olives, tomatoes and crunchy sesame-honey brittle, crowned with a wedge of pan-seared manouri. A play of peppery and mild, chewy and crisp.
- YieldServes 4 to 6
- Hands-on21 min
- Total21 min
- Difficulty
Ingredients
Salad
- 160 gfresh wild arugula, trimmed, washed and spun dry
- 1small red onion, halved and thinly sliced
- 6dried Greek figs, cut into slivers
- 45 gpasteli (sesame-honey brittle), chopped
- 105 gGreek wrinkled black olives (throumbes)
- 220 gteardrop tomatoes, halved lengthwise
Lemon-honey-mustard dressing
- 3 tbsplemon juice, strained
- 1 tbspGreek honey
- 1 tspDijon mustard
- 100 mlextra-virgin Greek olive oil
- to tastesalt and freshly ground black pepperoptional
- 2 tspextra-virgin Greek olive oil, for the pan
- 150 gmanouri, ricotta salata or haloumi, one round about 2 cm thick
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