- 8 figs
- 1 small box of lamb’s lettuce
- 4 mandarins
- 1 pack of wild asparagus tips
- Olive oil
- Make a vinaigrette with the juice of two mandarins, salt, pepper and olive oil. Thicken with whisk or food processor
- Blanch the asparagus.
- Arrange the lamb’s lettuce, skinless mandarin segments, figs, asparagus and nuts on a serving dish. Dress with mandarin vinaigrette.