Mixed Salad

Ingredients for 4 people

• 200 g red radish
• 200 g belgian endive
• 180 g artichokes
• 20 g mustard paste
• 80 g prunes
• 10 g Organic Balsamic Vinegar of Modena IGP “Old Recipe”
• 60 g walnuts

For the mustard sauce

• 20 g mustard paste
• 40 g water
• 5 g lemon juice
• 2 g salt
• 15 g White Wine Vinegar
• 20 g organic Extra Virgin Olive Oil
• 50 g seed oil

Preparation

Mix together with a blender the mustard paste, water, lemon juice, salt and White Wine Vinegar until you get a smooth and homogeneous base; mix the seed oil and the Extra Virgin Olive Oil and add it to the base, stirring with the blender.

Wash the red radish and the Belgian endive and store them under a damp cloth. Open the artichokes and keep only the most tender leaves. Cut the spiky tip, cut the artichoke in half, and remove the central ” beard “; with a small knife. Thinly slice the artichokes and, in a salad bowl, add the red radish and the Belgian endive. Season with a pinch of salt, oil and lemon juice.

In a saucepan, heat the plums with a drizzle of oil. When they are hot, blend with the Organic Balsamic Vinegar of Modena IGP ” Old Recipe ” and let evaporate.

Arrange the salad in the center of the plate, garnish with prunes and walnuts; finish the dish with grated pepper and season with the mustard sauce.