|80 ml||butter — cubed|
|30 ml||red wine vinegar|
|30 ml||tahini paste|
|15 ml||Dijon mustard|
|15 ml||wholegrain mustard|
|salt and freshly ground black pepper|
|250 ml||ciabatta — diced|
|20||asparagus spears — spears|
|20||prosciutto — slices|
|olive oil — for frying|
|200 g||chevin goats milk cheese|
|250 ml||edamame beans — blanched|
For the vinaigrette, melt the butter in a small saucepan over medium heat; add the garlic cloves and cook until the butters is golden brown, 2-3 mins. Whisk in the vinegar, tahini paste, Dijon mustard and wholegrain mustard. The mixture will split at this stage. Remove it from the heat; add the water and using a hand blender blend until smooth and thickened. Season it to
For the garlic crumbs, combine the ciabatta bread and garlic in a food processor and blend until fine. Heat the oil in a pan over medium heat; add the crumbs and fry until golden and crisp, 2-3
mins. Drain on kitchen paper and season to taste.
For the salad, wrap each asparagus spear in a slice of prosciutto.
Heat a splash of olive oil in a pan over medium heat and fry the asparagus until crisp, 1 min per side. Drain on kitchen paper.
To assemble the salad, drizzle some of the dressing in the serving dish, pile the crisp asparagus on top and layer the chevin slices on top.
Scatter the edamame beans, garlic crumbs and basil over the salad.
Serve it with the remaining dressing on the side.
TIP: Edamame beans can be found fresh or frozen at certain supermarkets and Asian markets. If unavailable, simply replace with peas, mange tout or sugar snap peas.