For the salad
3 handfuls fresh green beans, ends trimmed (plus natural mineral or filtered water and a pinch of whole sea salt, to cook them)
4-5 fresh, ripe but firm figs
4 handfuls of rocket
2 small, ripe but firm white peaches
For the dressing
8 tablespoons extra virgin olive oil
1 teaspoon ground mustard
7 teaspoons agave syrup
8 teaspoons balsamic vinegar
whole sea salt, just enough to taste
2-3 handfuls of fresh, ripe raspberries
thyme sprigs, to taste
fresh chives, to taste
Cook the beans in boiling water for 6-8 minutes (don’t overcook them). Drain, rinse under running water, pat dry if necessary with some kitchen paper, transfer into a salad bowl and let cool (first at room temperature, then in the fridge).
Place all the dressing ingredients except the raspberries in a jar with a tight-fitting lid and shake well. Add the raspberries, shake a little more and refrigerate until ready to serve.
Once the green beans are completely cold, you can proceed making your salad. Wash and trim the figs then cut them into wedges. Wash the rocket and pat dry it with some paper towel. Wash the peach and slice it, removing the stone. Add the figs, rocket and peach to the salad bowl where you previously put the green beans. Toss and mix, drizzle with the dressing, garnish with the thyme and chives and serve.
Thoughts, tips, ideas
Very refreshing and satisfying without being heavy, this salad is perfect for a light lunch but also works well as a second course.
If you don’t like balsamic vinegar, you can replace it with apple vinegar (in which case I suggest adding some extra agave syrup). You can also use rice malt syrup instead of agave but the vinaigrette might turn out a bit thicker.