Fresh and crispy, the perfect salad for your spring and summer picnics.
Wash the asparagus
Cook them in boilling salted water for 10 minutes
Wash the spinach, radishes and cherry tomatoes
Cut the radishes in thin slices, the black radish in a small cubes and the cherry tomatoes in 2
Cool the asparagus under cold water
In a large bowl, mix the spinach, radishes, cherry tomatoes and cooled asparagus
Cut the Société Roquefort PDO cheese in small cubes and add them to the salad
Mix the olive oil with honey, lemon juice, salt and pepper
Serve salad in plates and drizzle with the sauce before eating
Ingredients
Directions
Wash the asparagus
Cook them in boilling salted water for 10 minutes
Wash the spinach, radishes and cherry tomatoes
Cut the radishes in thin slices, the black radish in a small cubes and the cherry tomatoes in 2
Cool the asparagus under cold water
In a large bowl, mix the spinach, radishes, cherry tomatoes and cooled asparagus
Cut the Société Roquefort PDO cheese in small cubes and add them to the salad
Mix the olive oil with honey, lemon juice, salt and pepper
Serve salad in plates and drizzle with the sauce before eating
