Yes I know I was absent recent months ... A winter special that I have not seen a parade. After the death of my stepfather, me decked back pain, then these are new projects that carried me far. Meanwhile JP underwent surgery one day and here I am with lots of new head. Yes Mary is on her plate will come back to life. Mary is always better. Keep up the note!
the menu, salads that although they do not seem very glamorous to some, bringing color, lightness and variety the plate. Whether homegrown us with strawberries and maple seasoning, combining Thai fruits, seafood and meat in a glass or otherwise, it is for me a must for long days of summer.
Baby Spinach Strawberry
1 box of heart of palm, drained and squeezed dry and then cut diagonally
1 / 2 cup olive oil, divided in two parts
1 / 4 cup apple cider vinegar, divided into two parts
1 tsp tablespoons honey mustard SE
2 tablespoons to tabe syrup sweetclover
ten
strawberries 1 / 2 cup of cooked asparagus 1 tablespoon
tablespoons of cooking water and fresh asparagus
chives 1 tablespoon fresh tarragon
tablespoons of seasoning
Maple Walnut Whole shelled
Parmesan shavings
Pour oil into two large measuring cups and gently emulsify by adding cider vinegar to each share. In one part mustard and add the asparagus and asparagus cooking water that has been reserved, then pass the puree while the robot. Set aside and repeat with strawberries sweet clover and corn syrup, added to the second part of oil and vinegar.
Arrange the salad ingredients in a large or small dish salad on individual plates, starting with baby spinach, strawberries, hearts of palm. Pour a few drops of dressing or nets, alternating . Then in the interstices, place nuts, herbs and shavings of cheese. Season and taste.
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