Fillet salad

A light and tasty dish can raise the level of good humor and gratification. This is why every now and then it is necessary to bring to the table a light, low-fat dish that is both appetizing and curious.

The fillet, mixed salad and fig salad with orange and honey dressing is, thanks to its colors and components, able to satisfy the palate and the eyes without guilt for the body: a recipe rich in mineral salts and vitamins to make us face commitments with greater vigor.

Ingredients

• 300 g of fillet
• 4 ripe figs
• 10 almonds
• juice and zest of an orange
• 2 tablespoons honey
• 3 tablespoons of extra virgin olive oil
• 1 handful of mixed salad
• white pepper to taste
• salt just enough

Preparation

Collect the orange juice, zest, oil and honey in a bowl. Emulsify the ingredients to obtain a homogeneous dressing and leave to rest. Toast the almonds in a non-stick pan without any fat, they should brown slightly on the surface. Remove them from the heat and chop them with a knife. In the same pan, heat 3 tablespoons of extra virgin olive oil, sear the fillet on both sides for 2 minutes. Salt, pepper and keep warm. Clean the figs and cut them into quarters.

Composition of the dish

Take a handful of salad, season with the honey and orange sauce, cut the meat into thin slices and arrange it on the plate. Complete with chopped almonds and figs.

Beautiful to look at and good to eat!