Asparagus, Fennel & Apple Salad with Maple Mustard Vinaigrette and Toasted Walnuts
Prep time: 15 minutes, Serves 4
Ingredients:
- 1 bunch asparagus
- 1 large bulb fennel
- 1 McIntosh or Spartan apple
- 2 tablespoons wholegrain mustard
- 2 tablespoons maple syrup
- 1 ½ tablespoon cider vinegar
- ½ cup olive oil
- 1 cup toasted walnuts
- Salt & pepper
1. 1. To make the vinaigrette: in a mixing bowl, whisk together the mustard, maple syrup and cider vinegar. Add the olive oil in a slow, steady stream while whisking constantly. Season with salt & pepper.
2. 2. Cut the green fronds off the fennel, and reserve for garnish. Thinly slice the asparagus and fennel, then combine in a large mixing bowl. Toss in the vinaigrette and then let sit for 10 minutes to soften the vegetables.
3. 3. Divide the salad among 4 bowls. Julienne the apple and then garnish each salad with apple, toasted walnuts and fennel fronds.
Smoked Salmon Crepes with Poached Eggs and Maple Syrup
Ingredients:
- 200g smoked salmon
- 4 eggs
- 1/4 cup chopped chives
- 1/4 cup maple syrup
- 1 tbs vinegar
- Butter for coating the pan
crepe batter:
- 1 cup flour
- 1 tbs salt
- 1 1/4 cup milk
- 2 eggs
- 3 tbs melted butter
1. Whisk together all of the ingredients of the crepe batter except the flour. Put the flour in a large mixing bowl, make a well in the center and then gradually incorporate the wet ingredients. Gently whisk until the batter is smooth. For soft crepes, do not overwork the batter. Let the batter rest for 10 minutes in the fridge.
2. Heat a small amount of butter in a non-stick pan. Pour 1/4 cup of batter in the pan. Tilt the pan in circles to spread out the batter until it coats the whole pan. Cook until golden brown, about 1 to 2 minutes. Transfer to a plate. Repeat the process to make 7 more crepes.
3. Fill a pot with 4 inches of salted water, bring to a boil and then reduce the heat until it reaches a slow, steady simmer. Put a small amount of warm water in 4 separate cups or ramekins and then add a few drops of vinegar to each. Crack one egg into each cup and let sit for 2 minutes. Give the pot of water a gentle stir and then add the eggs one at a time. Let the eggs cook until the whites are solid, about 4 to 6 minutes.
4. Roll the crepes and then place two on each plate. Place 50g of smoked salmon one top of each pair of crepes and top with a poached egg. Drizzle with maple syrup and top with chopped chives.
Make ahead: The crepes can be made ahead of time and stored in the fridge between layers of wax paper. To make the poached eggs in advance, poach them for one minute less and then transfer to ice water. Reheat the crepes in the oven and reheat the eggs in simmering water.
