Fig Hazelnut Salad

• 5-10 leaves of Romaine Lettuce, chopped roughly
• 1 small Butter Lettuce, tear the leaves to big chunks
• 20 Mint leaves
• 8-10 Figs, quartered
• Handful Toasted Hazelnut (skin removed), chopped
• Edible flowers for decoration, optional

For the dressing:

• ¼ cup Olive Oil
• 2 tbsp. Apple Cider Vinegar
• 1 tbsp. Dijon Mustard
• 1 tbsp. Maple Syrup
• ½ tsp. Salt

1. Put all the lettuce leaves in a large bowl, add the mint, figs and hazelnuts over.
2. Make the dressing - put all the ingredients in a small bowl and bit until the liquid is thick.
3. Toss the salad and serve. Sprinkle the flowers over.