Buy all ingredients right below the recipe
Ingredients
- 50 g lamb's lettuce
- 50 g baby spinach
- 150 g fresh strawberries
- 100 g fresh goat cheese
- 6 stalks green asparagus
- 2 tablespoons shelled hemp seeds
- 1 handful walnuts
- 3 tablespoons extra virgin olive oil
- 1 teaspoon blossom honey
- 1 teaspoon lemon juice
- 1 teaspoon coarse-grain mustard
- pinch of salt
- pinch of freshly ground black pepper
Instructions
- 1Remove woody ends from asparagus stalks and cut them into diagonal pieces (approx. 3 cm). Drop them into boiling salted water for 2–3 minutes to keep them beautifully green and crisp (al dente). Immediately cool them in ice water and let drain.
- 2In a small glass or bowl, whisk together olive oil, honey, lemon juice, and mustard until the ingredients combine into an emulsion. Season with a pinch of salt and pepper.
- 3In a large bowl, gently mix lamb's lettuce, baby spinach, half of the strawberries, and cooked asparagus with the prepared dressing.
- 4Divide the salad among plates. Arrange the remaining strawberries and pieces of goat cheese on top.
- 5Sprinkle everything with hemp seeds and chopped walnuts. For a perfect effect, you can drizzle with a few drops of balsamic glaze.
