Salad Of Shallots And Thyme Honey

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 kg small shallot, peeled
• 200 g cauliflower, in florets
• 200 g broccoli, in florets
• 200 g asparagus, peeled and cut into 1 cm pieces
• 100 g rocket, washed and patted dry with paper towels
• 100 ml extra virgin olive oil
• 50 ml wine vinegar
• 130 g thyme honey
• 2 tablespoons dijon mustard
• 1 tablespoon parsley, finely chopped
• 1 tablespoon black sesame seed
• sea salt, to taste
• fresh ground black pepper, to taste

Recipe

• 1 cook the small shallots in boiling, salted water for 15-20 minutes; drain well and place them in a large salad bowl.
• 2 blanch the cauliflower, broccoli and asparagus in boiling, salted water for 2 minutes; drain and plunge into cold water and drain again. add to the bowl, then add the rocket and mix together.
• 3 prepare the dressing by blending the olive oil, vinegar, honey and mustard in a food processor; and season to taste.
• 4 toss the vegetables in the dressing and sprinkle on the parsley and sesame seeds.
• 5 serve at room temperature.