for 4 person

Vegetables

360 g	frozen mange-touts
300 g	frozen peas
	salted water, boiling

Vinaigrette

1 tbsp	coarse-grain mustard
2 tbsp	white wine vinegar
1	organic lemon, grated zest and the juice
3 tbsp	olive oil
2 tbsp	water
1	shallot, finely chopped
½ tsp	salt
a little	pepper
100 g	baby spinach
1 bunch	chervil, finely chopped

How it's done

Vegetables

Blanch the mangetout and peas in boiling salted water for approx. 2 mins. Using a slotted spoon, place in ice-cold water, drain.

Vinaigrette

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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