New Update
| Main ingredients | Green grapes, Extra virgin olive oil, Dijon mustard, Maple syrup, Lemon, Roasted almonds, Arugula leaves, Baby spinach leaves, Toasted walnuts, Feta cheese |
| Cuisine | Fusion |
| Course | Salads |
| Prep time | 10-15 minutes |
| Cook time | 0 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 25-30 green grapes, halved
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1½ tablespoons maple syrup
- ½ lemon
- Salt to taste
- Crushed black peppercorns to taste
- 10-12 roasted almonds, roughly crushed
- 10-15 arugula leaves
- 10-15 baby spinach leaves
- 6-8 toasted walnuts
- ¼ cup micro greens
- 2 tablespoons crumbled feta cheese
Method
- To make the dressing, take extra virgin olive oil in a glass jar, add Dijon mustard and maple syrup.
- Squeeze the juice lemon into the jar. Add salt and crushed black peppercorns. Close the jar with its lid and shake well.
- Take the grapes in a bowl. Add almonds, rocket leaves, spinach leaves, walnuts and micro greens and mix well.
- Transfer the salad into a serving plate, place feta cheese on top. Drizzle the dressing on top and serve.
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