Categories : Salads
This is a great summer and autumn dish that combines some of the seasons berries and vegetables you can find out more about the different fruits and vegetables that are in season in autumn in this article, Nature Is A Treasure Trove.
- 1 bunch asparagus
- 1 tray 500 g of strawberry
- 100 g of almond
- ½ bag of tarragon
- ½ cup white wine vinegar
- 1 cup acacia honey
Blanch the asparagus for 1 minute in boiling water. Then cut the asparagus in thirds.
Clean the strawberries and cut them into halves or thirds. Mix them with the asparagus.
Roasts the almonds for ca. 5 minutes on a hot, dry pan and sprinkle over salad.
Tarragon Vinegar: Mix the white wine vinegar with the tarragon 1 week before it should be used. Keep it in an airtight container in the refrigerator.
On the day you serve the salad mix in the Acacia honey in the dressing and pour over the salad.