Salad of white asparagus and spinach with roquefort

Hello.

Today let me present a salad of white asparagus.

Salad of white asparagus and spinach with roquefort cheese dressing

Ingredients
1 bundle white asparagus (Asperges / asperges)
Extra virgin olive oil S & P as appropriate
(Huile d'olive vierge extra / olijfolie extra vierge)
¼ bag spinach (epinard / spinazie)
2 hard-boiled eggs (Oeuf / ei)
(translations in French / Flemish)

Dressing
4 table spoons extra virgin olive oil
1 table spoon white wine vinegar (vinaigre de vin blanc / witte
Salt & pepper
30 g walnut cores (cerneaux de noix / walnootpitten)
30 g roquefort cheese (roquefort)
* Roquefort, please adjust the amount to your liking.
Topping: Honey as appropriate (miel / honing)

Preparation
Peel the white asparagus, cut to the same length.
Align. Heat a grill pan or frying pan.
Align the white asparagus and grill with olive oil, salt and pepper until both sides brown.
Arrange on a plate with the egg cut and sliced ​spinach.
Mix the dressing with olive oil, white wine vinegar, salt, pepper and chopped walnuts; add the dressing to the ingredients on the plate.
Top off with chopped roquefort and honey.

With cheese, you can make great salads. The walnuts and honey nicely offset the bitter taste of roquefort cheese. Asparagus is a spring vegetable. It’s also delicious when roasted.

Duck and watercress salad

Hello.

Today’s salad uses watercress and duck.

Duck and watercress salad with pine nut dressing

Ingredients

• salt and pepper
• ½ bag watercress (cresson / waterkers)
• 1 tablespoon extra virgin olive oil (Huile d'olive vierge extra / olijfolie extra vierge)
• Smoked duck (e.g. Labeyrie magret de canard du sud-ouest fumés au bois de hêtre / eendenborst) 20 slices
  
  * translations in (French / Flemish).

Dressing

• 4 tablespoons mayonnaise
• salt & pepper
• 2 tablespoons milk or instead of milk you can use light fresh cream (crème extra legere / extra lichte room)
• pine nuts (pignons / pijnboompitten) 20g
• extra virgin olive oil: topping

Preparation

• Wash the watercress and drain off. Mix with olive oil, salt and pepper
• Wrap the slices of duck around watercress
• Arrange on a plate
• Chop 10 g pine nuts and mix with mayonnaise, salt & pepper, milk (or cream). Add the remaining pine nuts
• Put the dressing on the plate. Decorate with olive oil

Duck is not expensive in and around Belgium, so you can make it anytime you like. Smoked duck, like ham, can be eaten straight out of the package. Please try with the pine nut dressing.