300g New Potatoes
18 Asparagus Spears
50g Walnuts
100g Brie
80g Young Spinach Leaves
2 Little Gem Lettuces
100g Cherry Tomatoes
Small handful of Chives
(To make a meaty version, substitute chicken pieces and/or sautéed pancetta cubes for the cheese and walnuts)
For the Dressing:
1tbsp White Wine Vinegar
2tbsp Good Olive Oil
1tsp Mustard
A Little Salt/Pepper/Sugar to taste
This recipe is versatile, so if you do grow your own vegetables, add or substitute whatever salad crops you have ready for harvesting.
- words: Jo Arnell
- pictures: David Merewether
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