- 32 balls of IQF mozzarella
- 6 baby artichokes in oil, halved
- 1 jar asparagus
- 1 shallot
- 80g baby spinach
- 1 lemon
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Hazelnuts, crushed
- Pink peppercorns
- Salt and pepper
Prepare the greens asparagus, only keeping the tips for this recipe. Dice the shallot and zest the lemon.
Cook the asparagus tips in boiling water for 5 minutes. Drain and set aside.
Prepare the vinaigrette by mixing the olive oil with the lemon juice and zest as well as the balsamic vinegar.
In 4 salad bowls, divide the baby spinach, baby artichokes halves, the asparagus tips and the mozzarella balls.
Season with salt and pepper and drizzle vinaigrette.
Sprinkle crushed hazelnuts and pink peppercorns onto salads before serving.