A fine mediteranean salad, with gorgeous colours and fine flavours.
Grill the eggplant and sweet pepper, let cool. Then on a large salad plate start with a layer of the lettuce and spinach leaves, then a layer of the grilled vegetables, followed by the sundried tomatoes and olives.
For the dressing:
In a small bowl, whisk together the mustard, garlic, salt and pepper, vinegar and olive oil to make the dressing. Drizzle each plate with some of the dressing.
Tips from the author
A salad for two to share.