Ingredients (for 4 persons):
200 g grapes
200 g fresh Brussels sprouts
200 g rocket lettuce
2 fresh figs
rashers of bacon
sweet chestnuts in caramel syrup
8 tbsp balsamic vinegar
4 tbsp olive oil
4 tbsp pumpkin seed oil
Cut an X into the bottom of the Brussels sprouts to ensure an even cooking process, then cook in some salted water until firm to the bite. Allow to cool.
Wash the rocket and distribute the leaves over 4 plates.
Cut the bacon into strips of about two cm, fry without adding fat, drain on kitchen paper.
Cut the grapes in halves and remove the seeds, cut the figs into pieces.
Clean and slice the mushrooms, cut the tomatoes in halves and the feta into cubes.
Arrange all ingredients on the rocket leaves as a basis in a visually appealing way.
Prepare a sauce from vinegar, oil and honey, season to taste and pour over the salad.
Ingredients (for four persons):
400 g green asparagus (asparagus tips)
80 g Serrano ham
1 piece of parmesan cheese
5 tablespoons olive oil
Peel the mango and cut into small pieces. Cook the asparagus tips for about 2 minutes in salted water with a little sugar and butter. Then rinse with ice water to preserve the green colour. Pour the mango and asparagus into a flat large bowl.
Mix the olive oil, lime juice and lime zest (very thin strips from the outer fruit peel), a little salt, pepper and honey into a vinaigrette and spread 2/3 of it over the asparagus and the mango. Cut the Serrano ham into strips and distribute over the mango and asparagus, then add the rest of the vinaigrette. Carefully spread the parmesan cheese on top.