- 1/2 box of Italian Rocca
- 1/2 box of Mesclun lettuce
- 200 gr. of President goat cheese
- 4 fresh apricots
- 4 fresh figs
- 200 gr. of bacon
- French thyme
- 40 gr. of roasted almonds
- 1/2 pomegranate
- 1 tbsp of President butter
For the sauce:
- 50 ml. of Xeres vinegar
- 75 ml. of olive oil
- 125 ml. of vegetable oil
- 20 gr. of mustard
- Pinch of salt and black pepper
- Mix the sauce’s ingredients well.
- Put the Rocca and mesclun lettuce in a serving plate.
- Cut the figs and apricots in half and sauté them with President butter with a sprinkle of salt and black pepper for half a minute from each side, then place them on top of the lettuce.
- Cut the bacon into cubes and fry to brown. Placed in the serving plate.
- Put pomegranate seeds with almonds.
- In a hot non-stick pan, place the President goat cheese with a sprinkle of salt, black pepper and French thyme to brownish and then flip in the other direction to be toasted and add to the salad.
- Serve with vinaigrette.
