Ingredients
Servings
6
- VINAIGRETTE ----------------------------
- 0.5 cup sundried cranberries
- 4 Tbsp champagne vinegar
- 180 ml hazelnut oil
- 0.5 tsp sweet mustard
- salt and pepper
- SALAD -----------------------------------
- 80 g cold smoked venison per portion
- 16 snowpeas
- 12 aspargus spears
- watercress
- 4 white peaches
- 1 red onion, sliced very thin
- lemon juice
Servings
6
- VINAIGRETTE ----------------------------
- 0.5 cup sundried cranberries
- 4 Tbsp champagne vinegar
- 180 ml hazelnut oil
- 0.5 tsp sweet mustard
- salt and pepper
- SALAD -----------------------------------
- 80 g cold smoked venison per portion
- 16 snowpeas
- 12 aspargus spears
- watercress
- 4 white peaches
- 1 red onion, sliced very thin
- lemon juice
Slice the cold smoked venison very thin.
Poach the peaches in simple syrup for about 15-20 minutes and cool completely in the liquid. Peel and halve, remove the stone and slice into 8 slices. Squeeze a little lemon juice over to ensure they keep their colour.
Blanch the peas and asparagus and pick nice sprigs of cress. Chill.
Combine all the salad ingredients and interleave the smoked venison attractively. Garnish with the vinaigrette.
Serve well chilled with a glass of sauterne.
Ingredients