Ingredients

Lettuce leaves
1 bunch arugula
1 bunch red lola
½ cup walnuts, thickly chopped
4 dried figs, sliced
8 tbsp dry white wine
⅓ cup olive oil
3 tbsp balsamic cream
1 tsp walnut butter
salt (optional)
150g anthotyros, diced
½ cup dried cranberries 

Preparation

Wash, dry and thickly chop all the vegetables, then pour into the salad bowl. 

In a small pot or pan add the dried figs, thinly chopped, then pour the wine over and let it boil for 5-6’ over low heat, till they soften lightly. Let it cool. 

Add the walnuts, dried figs (along with their juice), cranberries and diced anthotyros into the salad bowl. Mix the olive oil, balsamic cream and walnut butter, then pour over the salad. Stir and serve.