• Lettuce mix
• 1 nectarine or mango
• 4 figs
• Cantaloupe melon
• Filo or brick pastry
• Butter
• Goat cheese
• Ground pistachios
• Nuts
• Toasted hazelnuts
• Olive oil
• Bittersweet of Riesling Castell de Gardeny
• Salt
• Sugar

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4

1. Begin by making the vinaigrette with the oil, Bittersweet of Riesling, 5 or 6 chopped and toasted hazelnuts and a pinch of salt. Toss well and set aside.
2. To make the crispy goat cheese, take a sheet of brick or filo pastry, spread butter over it, put a slice of goat cheese on it and wrap. Bake it at 180 degrees until golden brown.
3. Cut a couple of figs into quarters, sprinkle with sugar and burn with a blowtorch; set aside.
4. On a salad plate arrange a few lettuce leaves, some melon balls, the caramelized fig quartiers, some nectarine dices, a few nuts and some ground pistachios.
5. Finally, add the crispy goat cheese and dress with vinaigrette.

Original recipe created by Sonia from the blog PAVISUCRE

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