- 4 asparagus spears, trimmed of woody part
- 100 g baby spinach
- 2 watercress sprigs
- flat leaf parsley sprig
- 10 orange segments, peeled
- 3 strawberries, cut into quarters
- 1/2 honeydew melon, seeds removed
- olive oil
- raspberry vinegar
- dijon mustard
- 1/4 tsp poppy seeds
Bring a pan of salted water to the boil; cook the asparagus spears for a couple of minutes, then put them in cold water.
Put the spinach, the parsley and the watercress in a bowl. Drain the asparagus spears and cut them in half, then add them to the salad leaves.
Add the strawberry and orange pieces to the salad. Make mellow balls with a melon baller and add them to the salad.
Make up a dressing with 4 parts olive oil, 1 part vinegar, a little Dijon mustard, and a little salt, pepper and sugar. Give it a shake in a jar or other container, then pour 2 tbsp of the vinaigrette over the salad.
Add 1/4 tsp of poppy seeds, mix well, and serve.