Artichoke, Asparagus and Baby Spinach Salad with Sherry Vinaigrette
Total Time
1hr
Prep
Cook
Yield
Two People
Level
Easy
Ingredients
For the salad
120g Baby Spinach,
Washed 1 Bunch Asparagus Cleaned and Blanched
1 small tin Artichokes Drained and cut into Quarters
3 Pickled Quail’s Eggs,
cut in half 30g Slivered Almonds
For the vinaigrette
20 ml Walnut oil
30 ml Extra Virgin Olive oil
20 ml Sherry Vinegar
5ml Honey 5ml Dijon Mustard
Method
For the Dressing:
Combine the vinegar, honey and vinegar by lightly whisking. Then pour the oils in one at a time, while whisking to incorporate into the dressing. Allow for it to rest for at least 10 – 15 min in the fridge.
To prepare the Salad:
Lightly toast the slivered almonds in a dry pan, while shaking the pan frequently to prevent burning. Once you have a nice golden colour, set this aside to use later. Combine the Baby Spinach, Artichokes and Asparagus together in a large mixing bowl, and lightly mix. Drizzle some of the Sherry Vinaigrette over the salad and toss well to coat. Sprinkle the toasted almonds over the salad and arrange the quail eggs on top. Serve immediately
