Salad with leaves, vegetables and fruit
For the salad
12 slices of orange12 slices of mango12 slices of peach12 slices of pear2 pods of mange tout16 slices of pumpkin8 mini green asparagus spears2 mini pumpkins2 mini fennel roots8 mini carrots2 large artichokes8 cherry tomatoes200 g. variety of salad leaves24 Quely Picos whole wheat with sesame
For the vinaigrette
10 g. walnuts80 g. apples80 g. pomegranate4 dessert spoons extra virgin olive oil1 dessert spoons apple vinegar3 chopped sprigs of chivesSaltWhite pepper
For the decoration
Sprigs of chervil
12 slices of orange12 slices of mango12 slices of peach12 slices of pear2 pods of mange tout16 slices of pumpkin8 mini green asparagus spears2 mini pumpkins2 mini fennel roots8 mini carrots2 large artichokes8 cherry tomatoes200 g. variety of salad leaves24 Quely Picos whole wheat with sesame
For the vinaigrette
10 g. walnuts80 g. apples80 g. pomegranate4 dessert spoons extra virgin olive oil1 dessert spoons apple vinegar3 chopped sprigs of chivesSaltWhite pepper
For the decoration
Sprigs of chervil
For the salad
Dice all the fruit and the vegetables.Boil each of the vegetables separately in water.Rub the artichoke with a lemon to prevent it turning black. When all the fruit and vegetables are ready, set them aside.
For the vinaigrette
Deseed the pomegranate and place it in a bowl. Add the apple and the walnuts, both cut into small pieces, the chopped chives, the oil, vinegar salt and pepper. Mix it all well and set aside.
Assembly of the dish
Spread a layer of salad leaves on a plate, then alternately place all the fruit, then the vegetables, and, finally, drizzle the vinaigrette over the top, add the Quely Picos and decorate with the sprigs of chervil.
