Fennel, asparagus and camembert salad

Name: Fennel, asparagus and camembert salad
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 20 g Dijon mustard; 30 g lemon juice; 50 g extra virgin olive oil; ¼ tsp salt; 1 pinch ground black pepper; 250 g Camembert cheese; 1 sprig fresh thyme; 2 bunches asparagus; salt; ground black pepper; 500 g water; 2 fennel bulbs; 60 g rocket; 16 pitted black olives; 2 tbsp roasted pine nuts; micro herbs

4.0 3 évaluations

Préparation 15min

Total 30min

4 portions

Ingrédients

Dressing

Dijon mustard
20 g
lemon juice
30 g
extra virgin olive oil
50 g
salt
¼ tsp
ground black pepper
1 pinch

Fennel and asparagus salad

Camembert cheese (whole)
250 g
fresh thyme leaves only
1 sprig
asparagus trimmed and cut into pieces (3 cm)
2 bunches
salt to season
ground black pepper to season
water
500 g
fennel bulbs cut into very thin slices (see Tip); fennel fronds reserved for garnishing
2
rocket
60 g
pitted black olives
16
roasted pine nuts
2 tbsp
micro herbs (optional)