Vegetable and Spenwood Salad - Michel Roux Jr. - Recipe Collections - Seasoned by Chefs

Ingredients

• 250ml of milk
• 80g of Spenwood Cheese, grated
• 10ml of mineral water
• 6ml of rennet
• 2 tbsp. of cooked spelt, dried
• 4 baby carrots, raw
• 4 baby fennel, raw
• 4 green asparagus tips, blanched
• 4 white asparagus tips, blanched
• 4 baby beetroot, cooked
• 1 sp. of fresh broad beans, blanched and shelled
• 1 sp. of fresh peas, blanched and shelled
• 8 thin slices of candy beetroot, raw
• 8 spears of wild asparagus, blanched
• 4 baby artichokes, trimmed and sliced
• Red ver jus
• Olive oil
• Baby leaves
• Edible flowers