- 1 can green asparagus
- 200g bacon
- 250g mozzarella cheese
- 1 carrot
- 200g green lettuce leaves
- 200g baby red butterhead
- A handful of pine nuts
- 2 - 3 tablespoons of olive oil
- 1 tablespoon of grapeseed oil
- 2 tablespoons of balsamic vinegar
- Salt, pepper
- A touch of honey
Cook the asparagus for 5 minutes in boiling water (heads should not be broken to make bundles)
Fry the bacon Prepare the vinaigrette, add honey last Wash the salad and fill the plates.
Make the bundles of asparagus: cut the carrot in length using a peeler to get thin slices, use them to tie the bundles
Cut the mozzarella into cubes and sprinkle on the salad plates. Do the same with the fried bacon and the pine nuts.
Add the bundles of asparagus and drizzle the salad with the dressing.
This salad was made by Emilie using Salanova lettuce.