15-16 strawberries, cleaned and sliced
the juice of half a lemon
2 tablespoons apple vinegar
2 tablespoons rice malt syrup
1 tablespoon natural vanilla extract
2 handfuls of freshly podded peas
7-8 fresh asparagus, cleaned and cut into pieces
2 handfuls of freshly podded fava beans
2-3 handfuls of fresch rocket (arugula), cleaned
2 handfuls of hazelnuts, chopped
fleur de sel, just enough to taste
hazelnut oil, to taste
Makes 2 servings.
In a bowl, mix the strawberries with the lemon juice, apple vinegar, rice malt syrup and vanilla extract and refrigerate for around 30-40 minutes. Blanch the peas for 5-6 minutes in unsalted boiling water, then remove immediately and rinse under cold water. Drain well. Take out the strawberries from the fridge, separate them from their juice and set aside. Combine the vegetables ina large salad bowl, add the strawberries and some of the juice (the vinaigrette). Toss and divide into serving dishes, season with the fleur de sel and the hazelnut oil, sprinkle the chopped hazelnuts on top and enjoy.