For 2 people
INGREDIENTS
For the salad:
500g mixed wild herbs (e.g. wild garlic, nettle, goutweed, sorrel, dandelion)
1 handful of wild strawberries,
blueberries or raspberries
200g peeled beechnuts
For the fruity vinaigrette:
3 tbsp high-quality rapeseed or safflower oil
2 tbsp apple cider vinegar
1 tbsp honey
1 tsp mustard
2 tbsp fruit purée (raspberry, strawberry or mango)
Salt and pepper to taste
PREPARATION
Roast the beechnuts:
Roast the beechnuts in a dry pan over a medium heat until they are golden brown and aromatic. Stir occasionally to prevent them from burning. Then set aside and leave to cool.
Prepare the wild herbs:
Wash the wild herbs thoroughly and shake dry. Roughly chop if necessary.
Prepare the berries:
Wash the berries, carefully pat dry and leave to cool.
Prepare the vinaigrette:
In a small bowl, whisk together the rapeseed or thistle oil, apple cider vinegar, honey, mustard and orange juice. Season to taste with salt and pepper.
Assemble the salad:
Place the wild herbs in a large salad bowl. Scatter the berries on top. Add the roasted beechnuts.
Add the vinaigrette:
Drizzle the vinaigrette over the salad and mix everything carefully so that the wild herbs are evenly coated with the vinaigrette.
SERVE
Serve the salad immediately and enjoy!
