A versatile salad with inspiration from friends in France.

Combine Mache Rosettes, chives, coriander, mint and flat leaf parsley leaves to the bowl along with a handful of freshly blanched sliced asparagus.

In another bowl combine 1/4 cup of white wine vinegar, freshly squeezed lemon/lime juice, maple syrup, sea salt and freshly ground black pepper, mix well before adding olive oil.

Arrange salad in serving bowl and dress just before serving.

This recipe shared by Kim Martin of Frais Farms, Victoria Australia.

Variation: This salad can also be enjoyed with mixed lettuce leaves.