Green bean, rocket, peach and fig salad with a raspberry and balsamic vinegar dressing

Ingredients

• 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
• To complete
• thyme sprigs, to taste
• fresh chives, to taste

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Preparation

• 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 makingyour 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.