Spring garden flower and herb salad

Spring garden flower and herb salad


Serves 4


  • Prepare the aubergine by slicing it into half centimetre thick slices, lengthways.
  • Fry with a dash or special olive oil for cooking and the honey or honey vinegar. Brown well on both sides. Place on absorbent paper.
  • Cut the potatoes into thin slices. Fry in special cooking olive oil until golden.
  • Season the salad mixture with quince vinegar and extra virgin olive oil.
  • Position in a dome on the plate, position the aubergine to match this, add the hot potatoes, place a quarter of the Roma tomato at the front of the plate.
  • Decorate with spring onion shoots, herbs and flowers.
  • Before serving, drizzle with virgin hazelnut oil.

Bon appétit !