Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Blanch the mangetout and peas in boiling salted water for approx. 2 mins. Using a slotted spoon, place in ice-cold water, drain.
In a bowl, mix the mustard with all the other ingredients up to and including the shallot, season. Add the spinach and chervil along with the mangetout and peas, mix.
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