Grind the olives, almonds, capers, and olive oil in a food processor or blender until obtaining a paste.
Season with pepper to taste.
Pour over the mixed greens.
For conservation, it is recommended to store it in a jar in the fridge.
Mixed greens with rough bindweed fruit and Roquefort dressing
STRAWBERRY PICO DE GALLO WITH NACHOS
Celery, pomegranate arils, and avocado salad
Pearled barley and blueberry salad
PEA AND POMEGRANATE SALAD
TRI-COLOR QUINOA, SPINACH AND STRAWBERRY SALAD
Pomegranate and caramelized pears salad
ARUGULA, PEACH, RASPBERRY AND CAMEMBERT CHEESE SALAD
Strawberry and pomegranate salad
Turnip, grapefruit and raspberry salad
