For 2

​

- 200 g shredded Roasted suckling pig HM Caneira;

- 100 g spinach leaves;

- 1 green apple (Granny Smith), peeled and cubed;

- 1 orange, peeled and cubed;

- 4 walnuts, toasted;

- 4 hazelnuts, toasted;

- 50 g hard goat cheese, grated.

 

For the sauce

- 2 tablespoons olive oil;

- 1 tablespoon balsamic vinegar;

- Salt Flower;

- black pepper.

 

How to

In a salad bowl, spread the spinach leaves.

Add the cubed apple and orange, walnuts an hezlnuts and the shredded suckling pig, tossing with care. 

Prepare the sauce. In a bowl, whisk the olive oil, balsamic vinegar, Salt Flower and black pepper. Drizzle over the salad and toss with care.

Finish with the grated cheese and serve immediately.