Thursday, April 2, 2015

Spring Salad


1 soft boiled egg
1 pack of baby asparagus spears
Handful fresh blackberries
50 g soft type goat's cheese
 Bunch of fresh salad leaves, baby spinach or similar
Bunch of fresh water cress
Bunch of fresh dandelion salad leaves
Bunch of edible flowers

4 tbsp mayonnaise
Juice from 1/2 a small grapefruit
1 teaspoon maple syrup
1/2 teaspoon balsamic vinegar

 Spring time was here again and as the weather outside did not really look too springy, she decided to bring some spring to their kitchen at least. This was a very simple dish to prepare that looked just fabulous. The combination of blackberries and soft goat's cheese was delicious. Boil the egg, cook the baby asparagus spears al dente and place them in a bowl with ice cold water so they don't loose their color. Prepare your dressing and style all ingredients on a plate.
Bon Appetit!