THE OLD KENNELS

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Herb Salad with
Orange and Mustard Dressing

SALAD:

125g (4oz) fine asparagus

salt and black pepper

1/2 Romaine Lettuce

60gms (2oz) lambs lettuce

60gms (2oz) Rocket

1 small bunch of flat leaf Parsley, stalks removed

60gms (2oz) Pine nuts (toasted)

60gms (2oz) Sun-blushed or sun dried tomatoes (snipped up)

DRESSING:

1 orange

2tbsps olive oil

1tsp maple syrup

1tsp wholegrain mustard

Trim the asparagus and cut into 1" pieces, cook in boiling water for 3minutes until just tender. drain and refresh under cold running water.

Break the Romaine lettuce up and mix with lambs lettuce, parsley and rocket in a bowl, add asparagus, pine nuts and tomatoes and toss gently.

Remove zest of orange with a zester and add this to salad, squeeze juice from half the orange to give 3tbsps then mix with remaining dressing ingredients and season to taste. Toss the salad with the dressing just before serving.