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.
CHICKEN AND BERRIES SALAD WITH YOGURT
GREEN LEAVES, ROQUEFORT CHEESE BALLS AND ROUGH BINDWEED FRUIT
CAPRESE SALAD WITH BLACKBERRIES
Mixed greens with blackberry vinaigrette
Thai salad with raspberry dressing in a jar
SPINACH AND BLACKBERRY SALAD
ENDIVES AU GRATIN WITH ROUGH BINDWEED FRUIT
Pomegranate and caramelized pears salad
WHITE BEAN SALAD WITH SCALLION & CHERRIES
TOMATO, MOZZARELLA, BLUEBERRY AND BASIL SALAD
