Paul loves salad - which is a good thing - but really, really loves "interesting" salad. Which tends to mean salads with nuts and seeds, bits of cheese and carefully considered dressings as well as the usual salad veg.
This one I made last night, to go with a roast rack of pork. It's very quick to put together and it's a delicious combination. It would go equally well with lamb or chicken I think. Or just in a bowl by itself as a solo meal.
Fig, feta and almond salad (serves 2)
1 handful flaked almonds
4 ripe figs
1 little gem lettuce
2 spring onions
2 tsp honey
1 tsp grainy mustard
1 tbs balsamic vinegar
2 tbs olive oil
Toast the flaked almonds and put them to cool in your salad bowl. Quarter the figs, wash the lettuce and tear the leaves, crumble the feta and slice the spring onions into the bowl.
In a small bowl or ramekin mix the honey, mustard, vinegar and olive oil to an emulsion. Taste it - my mustard is quite sharp so it needed 2 tsp of honey, but a mellower mustard needs less. Just before serving pour the dressing over the salad and toss gently.