In a non-stick pan over high heat, lightly toast the nuts. Set aside.
In the same pan, pour in the balsamic vinegar and add the thyme. Reduce by half to medium heat.
In a salad bowl, pour in the reduced vinegar and add the olive oil and garlic flower.
Use a fork to make an emulsion.
Add the celery, pepper, green onion and lentils.
Mix gently and add over the fig quarters and toasted nuts. Season.
Garnish with celery leaves, if desired.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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