Prep
5 mins
Cooking
10 mins
Serves 2
Classic Crispy
Serves: 2
1 Bag Of Florette Crispy Salad
2 Tbsp Butter
4 Tbsp Maple Syrup
2/3 To 1 Cup Walnut Halves
4 Fresh Figs, Quartered
2 Peaches, Cut In 8ths
4-6 Slices Of Parma Ham, Halved
2 Tbsp Ricotta Cheese
1 Tsp. Olive Oil
1 Tsp Pomegranate Molasses
1 Tsp Maple Syrup
Melt the butter and add the maple syrup over medium heat in a heavy-based pan and cook for 2 minutes, until thickened.
Reduce heat to medium/low and stir through the walnuts for 5-7 minutes, until lightly
browned and fragrant. Leave to cool and harden on a plate.
Divide the crispy leaves between two bowls and top with the figs, peaches, parma ham, walnuts and ricotta.
For the dressing simply whisk the olive oil, molasses and maple syrup in a small bowl and drizzle over the salad just before serving.
A delicious late summer salad with oodles of crunch and flavour!
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!